Full text of "Home canning & drying of vegetables & fruits"

LIBRARY OF CONGPFqc

014 422 319 6 *

TX 601
.N2
1919
Copy l

tory Edition 1919

HOME

CANNING &DEYING

of Vegetables & Fruits

Published, by

National War Garden Commission

Washington, D.C.

THE KAISER IS CANNED CAN FOOD

WAR DEPARTMENT

WASHINGTON

June 7, 1918.
NATIONAL WAR GARDEN COMMISSION,
Washington, D. C.

Dear Sirs:

i The War Department finds much satisfaction in the creation of War Gardens
at Various army camps by the Conservation and Reclamation Division of the
Quartermaster General's office. Food production at these camps has been the
subject of some concern with the department. The large areas of tillable land
within many of the military reservations have been regarded as offering potential
food production on a large scale, and I feel that the army is to be congratulated
that the utilization of this space has now taken concrete form.

Camp War Gardens will serve more than one useful purpose. The pro-
duction of food at the mess door is of great importance in that it not only lessens
the army's demand on the usual sources of supply but eliminates transportation
as well.

To the National War Garden Commission I extend the thanks of the Depart-
ment for its quick response to the appeal of the Quartermaster General's office
for co-operation. Not confining itself to mere compliance with the letter of the
request, the Commission entered fully into its spirit. At a time when funds
were not available through Government channels the Commission voluntarily
provided seed, fertilizers and equipment which made possible the establishment
of a War Garden of 300 acres or more at Camp Dix. • For this generous contri-
bution and for swift action to overcome the handicap of a late start I take pleasure
in making this acknowledgment and in expressing the hope that the Camp Dix
War Garden of the National War Garden Commission will prove an unqualified
success.

Cordially yours,

(Signed) NEWTON D. BAKER,

Secretary of War.

UNITED STATES FOOD ADMINISTRATION

Baltimore, Maryland.
September 14, 1918.
NATIONAL WAR GARDEN COMMISSION,
• Maryland Building,

Washington, D. C.
Gentlemen:

We wish to express to you our appreciation of your helpfulness in our war
garden, canning and drying work in Maryland during the season of 1918. Your
book on canning and drying has been of great value, while the canning outfits
which you so kindly gave us made it possible for us to establish canning centers
throughout the State, with results of far-reaching importance which could not have
been otherwise accomplished. We are equally appreciative of your prompt and
willing response to our request for the services of one of your trained investigators
to assist in our war garden work. Your spirit of prompt and willing service is
cordially appreciated.

Yours truly,

(Signed) EDWIN G. BAETJER,

Federal Food Administrator for Maryland.

DEC 30 ISIS ©CLA5I1324

BACK UP THE CANNON
BY USE OF THE CANNER

By CHARLES LATHROP PACK, President

National War Garden Commission

'E stand with our backs to the
wall." That call to the civ-
ilized world, made by Gen-
eral Haig in the spring of 191 8, has
brought and still must bring answer
from the women. Only by their co-
operation has it been possible for that
call to be answered, for no nation can
do a great work unless the women of
that nation put their influence into
the job.

We were forced into a war which
was something more than a war to
decide policies or mark boundaries —
a war involving the most sacred
questions with which men and
women have to deal— the sanctity of
womanhood, the sacredness of child-
hood and the right to live in free-
dom. We could not yield these rights
while we had the strength to defend
them.

In the emergency created by this
war the question of food goes hand
in hand with thrift. Our position
has been no less closely involved in
the conflict than that of Europe. In
proof of this let me call attention
to the plan the enemy had for us. I
quote from a book called "War," by
Klaus Wagner, published in 191 6 in
Berlin. On page 165 the author says:

"Not only North America, but the
whole of America must become a bul-
wark of German Kitltur, perhaps the
strongest fortress of the Germanic
races. That is every one's hope who
frees himself from his own local Eu-
ropean pride and who places race
feeling above his love for home."

Mark that well — his race feeling
above his love for home; and then let
me quote one of the thousands of let-
ters received by the National War

Garden Commission. Here it is, from
a boy:

" I have decided to help win the
war by having a war garden, and I
have just read your notice that any
one can have a free garden book.
Please send it to me. My father
joined the army in 1915 and was
killed in 1916. — Harvey Cameron,
New Glasgow, Nova Scotia."

That boy is typical of the boys and
men of many nations who have been
fighting against the common enemy.
If they could look the job in the face
that way, what can we do? Our boys
have been giving their lives toward
the achievement of victory. Every
mile of reclaimed territory in devas-
tated France and Belgium adds hun-
dreds of hungry mouths to be fed.
With France and Belgium liberated
many more people have become de-
pendent on this country's food sup-
ply. In victory we must feed not
only more millions abroad but also
care for our own people at home and
our soldiers until they return. Peace
cannot mean an increase of the
world's grain supply for another year
at least, and it will take several years
of bountiful crops to refill the empty
bins and granaries of the world.

Victory, therefore, must necessarily
bring a large increase in our obliga-
tion. We must not only produce
food as close to the kitchen door as
possible, but we must save a vast vol-
ume of this food for winter use. To
save it we must can it, dry it, or other-
wise prepare to have it in readiness
for the months of non-production.
Canning and drying, therefore, are as
imperative to-day as if the war were
just beginning.

TIME-TABLE FOR BLANCHING AND STERILIZING

The following time-table shows blanching time for various vegetables and fruits, and
also sterilizing time in the hot-water bath outfit, and in equipment for sterilization by the
water-seal method, the steam-pressure method and the aluminum steam-cooker method:

Vegetables

Blanching

Sterilizing

Hot-water

Water seal

Steam pressure in lbs.

5 to 10

10 to 15

Asparagus

Beets

Brussels sprouts

Cabbage

Cauliflower

Carrots

Corn

Greens

Lima beans

Okra

Parsnips

Peppers, sweet or hot .
Peppers, pimentos. . . .

Peas

Pumpkin

Salsify

Sour-crout

String beans

Squash

Tomatoes

Minutes
10 to 15

5 to 10

5 to 10
15

5 to 10

Roast

5 to 10
See directions

Fruits

Apples

Apricots

Blackberries

Blueberries

Dewberries

Cherries, sweet

Cherries, sour

Currants

Fruit juices

Gooseberries

Oranges

Pears

Peaches

Plums

Pineapples

Quinces

Raspberries

Rhubarb

Strawberries

Fruits without sugar.

5 to 10

Sec directions

To loosen skins

1 to 2
none
none
none
none
none
none
See directions
1 to 2
1 to 2
IK
To loosen skins
none
3 to 5
IK
none

none

Minutes
120

90
120
120

90
180
120
180
120

90
120

35
180
120

91)
120
120
120

20
16
16
16
16
16
16
16

16
12
20
16
16
30
20
16
20
16
30

Minutes
00
SO

80
120

90
120

25
120

12
12
12
12
12
12
12
12

12
8
12
12
12
15
12
12
15
12
20

Minutes
60
60
60
60
30
60
90
60
60
60
60
60
20
60
60
60
60
60
60
15

10
10
10
10
10
10
10

10
6
8

10
15
10
12

Minutes
40
40
40
40
20
40
60
40
40
40
40
40
15
40
40
40
40
40
40
10

The time given in this table is for quart jars. Add 30 minutes for 2-quart jars and deduct 5
minutes for pint jars.

The time given is for fresh, sound and firm vegetables. Increase the time of sterilization
adding one-fifth for vegetables which have been gathered over 24 hours.

The time given is for altitudes up to 1000 feet above sea level. For higher altitudes increase the
time in hot-water bath 10 per cent for each additional 500 feet. For example, if the time is given as 120
minutes in the table and your location is 1500 feet above sea level, the time should be made 132 minutes.

Neither home-made nor commercial hot-water bath outfits are entirely satisfactory, however, for
canning at very high altitudes, as the temperature of water in them does not reach 212 degrees F. In
such localities water-seal and steam-pressure outfits are advisable, as they give higher temperatures.

PART I

HOME CANNING MANUAL

To save vegetables and fruits by canning this year is a patriotic duty. War
has made the need for Food Conservation more imperative than at any time
in history. America is responsible for the food supply of Europe. The
American family can do nothing more helpful in this emergency than to
Can All Food That Can be Canned. In this way the abundance of the summer
may be made to supply the needs of the winter.

CANNING IS FOOD THRIFT

The National War Garden Commission's
campaign for five million or more War Gar-
dens lias brought about the creation of a vast
food supply hitherto greatly neglected. To
utilize this to the best advantage calls for
Canning operations in every household
throughout the nation.

The preservation of foodstuffs by Canning
is always effective Food Thrift. It enables
the individual house-
hold to take advantage
of summer's low prices
for vegetables even if
no garden has been
planted. It effects the
saving of a surplus of
foodstuffs that would
otherwise be wasted
through excess of sup-
ply over immediate
consumption. It elimi-
nates the cold storage
cost that must be added to the prices of
commodities bought during the winter. Of
vital importance, also, is that it relieves
the strain on transportation facilities of
the country. This phase has been especially
emphasized for this year by the unprece-
dented traffic situation. All this increases
the need for Home Canning and proves that
this is a national obligation.

CANNING MADE EASY BY MODERN
METHODS

By the Single Period Cold-Pack method it
is as easy to can vegetables as to can fruits,
and this year it is more useful. By the use of
this method canning may be done in the
kitchen or out of doors. It may be done in
the individual household or by groups of
families. Community canning is important
in that it makes possible the use of the best

COLD -PACK IN THE SOUTH

In some parts of the Southern .States
there has been complaint as to results
obtained in the use of the Single Period
Cold-pack method, but inquiry and re-
search have shown that in most cases the
trouble arose from lack of care in follow-
ing instructions or the use of poor rub-
bers, and was not to be blamed on the
method itself. With proper care and per-
fect cleanliness the results in the South
are as good as elsewhere.

equipment at small individual outlay and
induces Food Conservation on a large scale.
Community canning by school children, under
the direction of competent teachers, is espe-
cially valuable.

This Manual presents all necessary in-
structions for canning vegetables and fruits,
in a manner which may be so readily under-
stood that the work is no longer a problem,
but is so simple that
any adult or child may
do it with success.

COMMUNITY
WORK

One of the best
methods to follow in
canning and drying
operations is for sev-
eral families to club
together for the work.
The work may be car-
ried on at a school house, in a vacant store-
room, at the home of one of the members or
at some other convenient and central loca-
tion where heat and water can be made avail-
able. By joining in the purchase of equip-
ment each participant will be in position
to save money as against individual pur-
chases and at the same time have the ad-
vantage of larger and more complete equip-
ment. The cost is slight when thus divided
and the benefits very great to all concerned.
For a co-operative enterprise it is well to
have a committee of from three to five to take
charge of all details. First determine how
many people will take part in the work, how
much each proposes to can or dry, what
vegetables and fruits each will furnish and
such other information as will have a bear-
ing on the selection of equipment. After
deciding how much money will be needed,

HOME CANNING MANUAL

have each member contribute his or her
proportion, determined by the amount of
canning or drying he or she proposes to do.

The equipment should be bought as early
as possible to prevent disappointment in

„

• i

/?i

/a \

Fig. 1. Home-made rack for wash-boiler.

delivery which is almost certain to follow
delay. This equipment may be ordered
through a local dealer or direct from the
manufacturers. The National War Garden
Commission publishes a list of manufacturers
which may be had upon application.

The equipment may be used by the in-
dividual members on a schedule arranged by
the committee, or a working force may be
appointed to do all the work, receiving pay
in the form of a percentage of the product.

Publicity is important in keeping interest
aroused and there should be a committee to
arrange with the local papers for the publica-
tion of information concerning the enterprise.
This serves as an incentive to others.

The National War Garden Commission
will send upon application its pamphlet on
Community and Neighborhood Canning and
Drying, giving details as to organization.

STERILIZATION OF FOOD

The scientist has proved that food decay is
caused by microorganisms, classed as bacteria,
yeasts and molds. Success in canning neces-

MgttittyjtjKflmwj? " "^

Fig. 2. Wash-boiler with rack for jars.

sitates the destruction of these organisms.
A temperature of 160° to 190° F. will kill
yeasts and molds. Bacteria are destroyed at
a temperature of 212° F. held for the proper
length of time. The destruction of these
organisms by heat is called sterilization.

METHODS OF CANNING

There are five principal methods of home
canning. These are:

1. Single Period Cold-pack Method.

2. Fractional or Intermittent Sterilization
Method.

3. Open Kettle or Hot-pack Method.

4. Cold Water Method.

5. Vacuum Seal Method.

The method recommended for home use
is the Single Period Cold-pack method.
It is much the best because of its simplicity
and effectiveness, and in this book detailed
instructions are given for its use.

The outlines of the various methods are:
1. Single Period Cold-pack Method: The
prepared vegetables or fruits are blanched in
boiling water or live steam, then quickly
cold-dipped and packed at once into hot jars,
the contents covered with boiling water or
syrup, and the jars partially sealed and
sterilized in boiling water or by steam pres-
sure. The jars are then sealed tight, tested
for leaks and stored. Full details are given
on page 7 and the pages following.

Fig. 3. A type of commercial canner for hot-water
bath, using wood, coal, charcoal, chips, cobs, or brush.

2. Fractional or I ntenr.it tent Sterilization
Method: Vegetables are half sealed in jars
and sterilized for 1 hour or more on each of
three successive days. This method is ex-
pensive as to time, labor and fuel and dis-
courages the home canning of vegetables.

3. Open Kettle or Hot- pack Method: Vege-
tables or fruits are cooked in an open kettle
and packed in jars. There is always danger
of spores and bacteria being introduced on
spoons or other utensils while the jars are
being filled. This method should never be
used in canning vegetables. Even with fruits
it is not as desirable as the cold-pack.

4. Cold-water Method: Rhubarb, cran-
berries, gooseberries, and sour cherries, be-
cause of their acidity, are often canned by
this method. The fruits are washed, put" in
sterilized jars, cold water is added to over-
flowing, and the jar is then sealed. This
method is not always successful as the acid
content varies with ripeness and the locality
in which the fruits are grown.

CAN ALL FOOD THAT CAN BE CANNED

5. Vacuum Seal Method: Vegetables are
washed, blanched, cold-dipped and cooked
as for table use; packed and sealed in especially
made vacuum seal jars. The jars must be
well made and the work properly done to
bring about satisfactory results.

ADVANTAGES OF THE COLD-PACK

The Single Period Cold-pack method is
a simple and sure way of canning. It in-
sures a good color, texture and flavor to the
vegetable or fruit canned. In using this
method sterilization is completed in a single

period, saving
time, fuel and
labor. The sim-
plicity of the
method c o m -
mends it. Fruits
are put up in
syrups. Vege-
tables require
only salt for
flavoring and
water to fill the
container.

Another ad-
vantage is that
it is practicable
to put up food
in small as well
as large quanti-
ties. The house-
\v i f e who un-
derstands the
process will find

Fig. 4. Steam pressure canner;
home and community canning.

that it pays to put up even a single con-
tainer. Thus, when she has a small surplus
of some garden crop she should take the
time necessary to place this food in a con-
tainer and store it for future use. This is
true household efficiency.

COLD-PACK EQUIPMENT

1. The Homemade Hot-water Bath Outfit. —
A serviceable Single Period Cold-pack can-
ning outfit may be made of equipment found
in almost any household. Any utensil large
and deep enough to allow an inch of water
above jars, and a false bottom beneath them,
and having a closely fitting cover, may be
used for sterilizing. A wash-boiler, large lard
can or new garbage pail serves the purpose
when canning is to be done in large quantities.
Into this utensil should be placed a wire or
wooden rack to hold the jars off the bottom
and so constructed as to permit circulation of
water underneath the jars.

For lifting glass-top jars use two button-
hooks or similar device. For lifting screw-
top jars, suitable lifters may be bought for a
small sum. A milk carrier makes a good
false bottom, and if this is used the jars
may be easily lifted out at the end of the
sterilization period.

2. Commercial Hot -water Bath Outfits. —
There are upon the market outfits on the order
of the wash-boiler or pail type of homemade
canner. These are excellent and are es-
pecially desirable if one has considerable
quantities of vegetables or fruits to put up.
There are also commercial canners conve-

Fig. 5. Water-seal outfit. On the left is shown the
cover, with thermometer. In the center is the double
walled vat or holder. On the right is a crate for jars.

nient for out-door work, having fire-box and
smoke-pipe all in one piece with the sterilizing
vat. As with the homemade outfit, contain-
ers are immersed in boiling water.

3. Water Seal Outfits. — These are desirable,
as the period of sterilization is shorter than in
the homemade outfit and less fuel is therefore
required. The outfit consists of two con-
tainers, one fitting within the other, and a
cover which extends into the space between
the outer and the inner container. The
waterjacket makes it possible for the tem-
perature in the
inner container
to be r a i s ed
several degrees
above 212° F.

4. Steam Pres-
sure Outfits. —
Canning is very
rapid when ster-
ilization is done
in steam main-
tained at a pres-
sure. There are
several canners
of this t} r pe.
Each is pro-
vided with pres-
sure gauge and
safety valve and
they carry from

Fig. 6. Aluminum pressure canner.

5 to 30 pounds of steam pressure. This type
is suitable for home or community canning.

5. Aluminum Pressure Outfits. — These cook-
ers are satisfactory for canning and for general
cooking. They carry from 5 to 30 pounds of
steam pressure. Each outfit is provided with
a steam pressure gauge and safety valve.

HIGH ALTITUDES

At high altitudes the boiling point of
water is below 212° F. At moderate eleva-
tions satisfactory results may be obtained
in the use of the hot-water bath by increasing
the time of sterilization 10 per cent for every

HOME CANNING MANUAL

500 feet above 1000. To insure best results
in very high altitudes, however, a steam
pressure canner or aluminum pressure cooker

is recommend-
ed to be used.
This type of
canner pro-
duces a temper-
ature up to 250°
F. at 15 lbs.
pressure, insur-
ing proper ster-
i 1 i z a t i o n and
also saving time
and fuel. A
steam pressure
canner may be
bought around
$20. Several
families may
Fig. 7. Home canner and steam use one, and di-
cooker holding 14 quart jars. Re- . , , '
quires same time as hot-water bath. Viae tne cost.

OPERATION OF PRESSURE CANNERS
AND ALUMINUM COOKERS

1. Have water in the canner up to the false
bottom, but not above it. Keep this water
boiling during the time that packed jars are
being placed in the canner, and add water
occasionally to prevent its boiling dry.

2. To prepare product follow instructions
in " Steps in the Single Period Cold-pack
Method " on pages 8 and 9. As each jar is
packed, set it at once, partially sealed, in the
canner. The cover of the canner may be put
in position, but not clamped.

3. When all of the filled jars are placed in
the canner, put on the cover, and fasten op-
posite clamps moderately tight; then tighten
each pair of clamps fully.

4. The petcock should be left open until
live steam escapes from it. The canner
should be steam-tight, and no steam should
escape except through the open petcock.
When live steam escapes, close the petcock
completely.

5. Begin to count time when the steam
gauge registers the required temperature.

6. Maintain a uniform pressure during the
sterilizing period by setting the weight on the
arm, when the proper pressure is registered on
the steam gauge, so that surplus steam will es-
cape at that desired pressure. A uniform
temperature may be maintained also, by
turning down the flame or moving the canner
to a less hot part of the stove.

7. When the sterilization period is com-
plete, do not allow steam to escape, but allow
the canner to cool until the steam gauge
registers zero.

8. Open petcock, remove the cover of
canner, and take out the jars. As each jar is
removed, complete seal at once.

CONTAINERS

For home use glass jars are more satisfac-
tory for canning than tin. This is especially
true this year when there is a shortage of tin
cans. Tin cans are used chiefly for canning
on a large scale for commercial purposes.

There are many jars of different styles
and prices on the market; and provided the
seal is not defective, equally good results
may be obtained from all. Glass is a popular
household choice because one can see through
it and thus have some idea as to the condi-
tion of the contents. Glass jars may be
used for years if properly cared for.

All types of jars which seal readily may be
used. Jars having glass tops held in place
by bails are especially easy to handle while
hot. Screw-top jars are serviceable. Glass
caps held in place by separate metal screw
bands are now on the market, as well as the
one-piece sort of former years. Vacuum
seal jars are very easily managed. Tops for
Economy jars should be purchased each year.
The composition material, which takes the
place of rubber, should have a rubber-like tex-
ture. If of mealy consistency it is unfit for
use and the top will not make a tight seal.

The color and shape of jars are not of first
moment, but are to be considered. Con-
tainers made
of white glass
should be used
if the product
is to be offered
for sale, as
blue or green
glass detracts
from the ap-
pearance of
the contents.
Wide-mouthed
jars are best
for packing
whole products
and are easiest to clean. Small-necked
bottles can be used for fruit juices. Large-
mouthed bottles can be used for jams, mar-
malades and jellies.

TESTS FOR JARS

Jars should be tested before they are used.
Some of the important tests are here given:

1 . Glass-top Jars. — First examine for cracks.
Then run a finger around the edge of necks of
jars, and if there are sharp projections, file
them off, or scrape them off with an old knife.
If left on they may cut rubbers and interfere
with perfect sealing. Place a top on a jar.
It will slip from side to side, but should not
rock, when tapped. Rocking tops will not
make a tight seal. Sometimes the fault is
with the top and sometimes with the neck.
Defective jars and tops when discarded for

Fig. 8. Rack for jars.

CAN ALL FOOD THAT CAN BE CANNED

canning purposes may be used as containers
for jams, etc. The top-bail should go into
position with a light snap. If too loose it
should be taken off and bent slightly inward
in the center. If too tight bend outward.

2. Screw-top Jars. — Use only enameled,
lacquered or vulcanized tops. Screw the top

on tightly
without the
rubber. If the
tip of a knife
or finger - nail
can be inserted
under the rim,
thetopsshould
not be used for
cold-pack can-
ning. If the
defect is very
slight, how-
ever, it may
be remedied by pressing a knife handle on
the lower edge against a hard surface, thus
straightening the offending bulge. Another
test is made by putting on the rubber, screw-
ing the top on tightly and then pulling the
rubber out. If the rubber returns to place,
the top does not fit and should not be used
on that jar.

3. Vacuum seal jars may be tested in the
same way as the glass-top jars. See if the tops
rock if tapped, when placed on the jar without
fastening.

STANDARDS AND TESTS FOR RINGS

1. Good Rubber Essential. — Buy new rub-
bers every year, as rubbers deteriorate from
one season to another. A good rubber for

Fig. 9. Wire rack for jars.

Fig. 10. Simple test for rubbers. A perfect rubber
will show no crease or break after being folded tightly
several times.

cold-pack canning must be such as to stand
four hours of continuous boiling or one hour
under 10 pounds of steam pressure. The
combination of moist heat plus acids and
mineral matter in vegetables and fruits tends
to break down the rubbers during steriliza-
tion. Rubbers kept in a hot or very warm
place, as for example, on a shelf near the
kitchen range, will deteriorate in quality.
Be very particular about the rubbers used.
Spoilage of canned goods has been traced
frequently to the use of poor rubbers.

2. Testing Rubbers. — It is always well to
test rubbers when buying. A good rubber
will return to its original size when stretched.
It will not crease when bent double and
pinched (Fig. 10). It should fit the neck

of the jar snugly. It is cheaper to discard a
doubtful rubber than to lose a jar of canned
goods.

GRADING

Vegetables and fruits should be sorted ac-
cording to color, size and ripeness. This is
called grading. It insures the best pack and
uniformity of flavor and texture to the canned
product, which is always desirable.

BLANCHING AND COLD-DIPPING

The most important steps in canning are
the preliminary steps of blanching, cold-
dipping, packing in hot, clean containers,
adding hot water at once, then immediately
half sealing jars and putting into the sterilizer.
Spoilage of products is nearly always due to
carelessness in one of these steps. Blanching
is necessary with all vegetables and some
fruits. It insures thorough cleansing and re-
moves objectionable odors and flavors and
excess acids. It starts the flow of coloring
matter. It reduces the bulk of greens
and causes shrinkage of fruits, increasing the
quantity which may be packed in a con-
tainer, which saves storage space.

Blanching consists of plunging the vege-
tables or fruits into boiling water or exposing
them to steam for a short time. For blanch-
ing in boiling water place them in a wire
basket (Fig. 17) or piece of cheesecloth (Fig.
18). The blanching time varies from one to
fifteen minutes, as shown in the time-table
on page 2, and the products should be kept
under water throughout the period. Begin
counting time when the articles are first
placed in boiling water or steam.

Spinach and other greens should not be
blanched in hot water. They must be
blanched in steam to prevent the loss of
mineral salts, volatile oils and other valuable
substances. To do this place them in a
colander and set this
into a vessel which has
a tightly fitting cover.
In this vessel there
should be an inch or
two of water, but the
water must not be al-
lowed to touch the greens
(Fig. 12). Another meth-
od is to suspend the
greens in the closed
vessel above an inch or

two of water. This may be done in a wire
basket or in cheesecloth. Allow the water to
boil in the closed vessel fifteen minutes. Ex-
cellent results are obtained, also, by the use
of a steam cooker or steam pressure canner.

When the blanching is complete remove the
vegetables or fruits from the boiling water
or steam and plunge them once or twice

Fig. 11. Wire rack
for jars.

HOME CANNING MANUAL

into cold water — the colder the better.
This latter process is the Cold Dip. It
hardens the pulp under the skin, so that the
products are not injured by peeling. It also
sets the coloring matter. Do not allow the
products to stand in the cold water.

Always blanch and cold-dip only enough
product to fill one or two jars at a time.
The blanching and cold -dipping should follow
at once when the vegetable or fruit is pre-'
pared, and the packing into jars should im-
mediately follow the blanching and cold-dip.

PROCESSING

Processing is the sterilization treatment
to which products are subjected after pack-
ing them into jars. As soon as the jar is
filled, put the rubber and cap in place and
partially seal by adjusting top bail or screw-
ing on top with thumb and little finger. If
Economy jars are used the top should be held
in place with clamp. The jar should then be
put into sterilizer at once.

In using the hot-water bath outfit, count
the time of sterilization from the time water
begins to boil.
The water in the
sterilizer should
be at or just be-
low the boiling
point when jars
are put in. With
the Water Seal
Outfit begin
counting time
when the ther-
mometer reaches
214° F. With
the Steam Pres-
sure Outfit begin
counting time
the number of

Fig. 12. Use of a colander to
blanch greens in steam. The col-
ander is placed in a receptacle
with tightly fitting cover. No
water should touch the greens.

when the gauge reaches
pounds called for in directions.

When the processing is finished, at once
remove and seal each jar.

ARRANGING FOR CANNING

It is important to plan your work so that
whatever may be needed will be ready for
use. Arrange everything conveniently in
advance. Preliminary provisions include:

1. A reliable alarm clock in a convenient
place (set to ring when the sterilizing is done).

2. All the necessary equipment in place
before beginning work. See Fig. 14.

3. Jars, tops and rubbers carefully tested.

4. Fresh, sound fruits and vegetables.

5. Plenty of hot water for sterilizer,
blanching, warming the jars and for pouring
into packed jars.

6. Salt or syrup at hand.

7. Reliable instructions, carefully followed.

8. Absolute cleanliness.

Fig. 13. A jar-
lifter is useful.

STEPS IN THE SINGLE PERIOD COLD-
PACK METHOD

In canning by the Single Period Cold-pack
method it is important that careful attention
be given to each detail. Do not undertake
canning until you have familiarized yourself
with the various steps, which are as follows:

1. Vegetables should be
canned as soon as possible
after picking; the same day
is best. Early morning is the
best time for gathering. Fruits
should be as fresh as possible.

2. Before starting work
have on the stove the boiler
or other holder in which the
sterilizing is to be done, a pan
of boiling water for use in
blanching, a vessel containing
water to be used for warming
several jars at a time, and a
kettle of boiling water for use
in filling jars of vegetables;
or, if canning fruits, the syrup
to be used in filling the jars.
Arrange on this working table
all necessary equipment, including instruc-
tions. (Fig. 14.)

3. Test jars and tops. All jars, rubbers
and tops should be clean and hot, at the
moment of using.

4. Wash and grade product according to
size and ripeness. (Cauliflower should be
soaked 1 hour in salted water, to remove in-
sects if any are present. Put berries into a
colander and wash, by allowing cold water to
flow over them, to prevent bruising.)

5. Prepare vegetable or fruit. Remove all
but an inch of the tops from beets, parsnips
and carrots and the strings from green beans.
Pare squash, remove seeds and cut into small
pieces. Large vegetables should be cut into
pieces to make close pack possible. Remove
pits from cherries, peaches and apricots.

6. Blanch in boiling water or steam as
directed. Begin to count time when the
product is immersed.

7. Cold-dip, but do not allow product to
stand in cold water at this or any other stage.

8. Pack in hot jars which rest on cloths
wrung out in hot water. Fill the jars to within
]/i to ]A. inch of tops. (In canning lima beans,
squash, corn, peas, pumpkin and sweet pota-
toes fill the jars to within 1 inch of the top, as
these vegetables swell during sterilization. In
canning berries, to insure a close pack, put a
2 or 3 inch layer of berries on the bottom of
the jar and press down gently with a spoon.
Continue in this manner with other layers un-
til jar is filled. Fruits cut in half should be
arranged with pit surface down.)

9. Add salt and then boiling water to veg-
etables to cover them. To fruits add hot syrup
or water.

10. Place a new wet rubber on jar and put
top in place.

CAN ALL FOOD THAT CAN BE CANNED

Fig. 14. Table arranged conveniently with various articles needed for canning bv the Cold-pack method.
The picture shows jars, rubbers, knife for removing air bubbles in containers, spoons, jar lifter, wire basket ior
blanching, knife for paring and coring, book of directions, towels, pan for cold-dipping, alarm clock and salt.

11. With bail-top jar adjust top bail only,
leaving lower bail or snap free. With screw-
top jar screw the top on lightly, using only the
thumb and little finger. (This partial sealing
makes it possible for steam generated within
the jar to escape, and prevents breakage.)
On vacuum seal jars adjust spring securely.

12. Place the jars on rack in boiler or
other sterilizer. If the homemade or com-
mercial hot-water bath outfit is used, enough
water should be in the boiler to come at least
one inch above the tops of the jars, and the
water, in evaporating, should never be allowed
vo drop to the level of these tops. In using
the hot-water bath outfit, begin to count
sterilizing time when the water begins to
boil. Water is at the boiling point when it
is jumping or rolling all over. Water is not
boiling when bubbles merely form on the
bottom or when they begin to rise to the top."
The water must be kept boiling all of the time
during the period of sterilization.

13. Consult time-table on page 2 and at
the end of the required sterilizing period re-
move the jars from the sterilizer. Place them
on a wooden rack or on several thicknesses of
cloth to prevent breakage. Complete the
sealing of jars. With bail-top jars this is
done by pushing the snap down (Fig. 15);
with screw top jars by screwing cover on
tightly.

14. Turn the jars upside down as a test for
leakage and leave them in this position till
cold. Let them cool rapidly but be sure that
no draft reaches them as a draft will cause
breakage. (If there is any doubt that a
bail-top jar is perfectly sealed a simple test

CAUTION AGAINST FREEZING

From a number of sources it has been
learned that the severe weather of last
winter caused considerable loss through
the freezing of canned goods. To pre-
vent similar trouble, care should be taken
to store canned vegetables and fruits
where they will be protected from freez-
ing. If the place of storage is not frost-
proof the jars should be moved to a
warmer place in severe weather.

may be made by loosening the top bail and
lifting the jar by taking hold of the top with
the fingers. (Fig. 28.) The internal suction
should hold the top tightly in place when thus
lifted. If the top conies off put on a new
wet rubber and sterilize 15 minutes longer
for vegetables and 5 minutes longer for
fruits.) With screw-top jars try the tops
while the jars are cooling, or as soon as they
have cooled, and, if loose, tighten them by
screwing on more closely. Vacuum seal jars
should be placed upright while cooling, and

Fig. 15. To the left is a bail-top jar partially sealed
and ready for sterilization. The top bail is snapped
into place and the lower bail left free. To the right
is shown the way to complete the seal.

the clamp removed when the jar is cool.
Then lift by the top and turn upside down,
as a test for leakage.

15. Wash and dry each jar, label and store.
If storage place is exposed to light, wrap each
jar in paper, preferably brown, as light will
either fade or darken the color of products
canned in glass. The boxes in which jars
were brought afford good storage. Store in a
cool, dark place, preferably dry. Exposure
to mold will cause decay of rubber, allowing
the leakage of air into jars. Paper wrappings
prevent mold.

This Commission publishes a book on "War
Gardening and the Home Storage of Vege-
tables," completely covering both subjects.

HOME CANNING MANUAL

Fig.

Fig. 17

In the pictures on this and the next page are shown successive steps in canning by the Single Period Cold-
pack Method. Fig. 16 shows paring and coring with sharp knife. Fig. 17 shows blanching with wire basket.
FlG. 18 shows blanching with cheesecloth. (Continued at top of opposite page.)

SPECIAL INSTRUCTIONS FOR CANNING VEGETABLES

The addition of 1 level teaspoonful of salt to a jar of vegetables is for quart jars,
pint jar use V2 teaspoonful. For 2 quart jar use 2 teaspoonfuls.

Asparagus

Wash, scrape off scales and tough skin.
With a string bind together enough for one
jar. Blanch tough ends from 5 to 10 min-
utes, then turn so that the entire bundle is
blanched 5 minutes longer. Cold-dip. Re-
move string. Pack, with tip ends up. Add
1 level teaspoonful of salt and cover with boil-
ing water. Put on rubber top and adjust top
bail or screw top on with thumb and little
finger. Sterilize 120 minutes in hot-water
bath. Remove jars, complete seal and cool.
With Steam Pressure Outfit sterilize 60 min-
utes at 5 to 10 pounds pressure.

Beets

Use only small ones. Wash ami cut off all
but an inch or two of root and leaves. Blanch
5 minutes, cold-dip and scrape off skin and
stems. They may be packed in jar sliced or
whole. Add 1 level teaspoonful of salt and
cover with boiling water. Put on rubber and
top and adjust top bail or screw top on with
thumb and little finger. Sterilize 90 minutes
in hot-water bath. Remove jars, complete
seal and cool.

For

With Steam Pressure Outfit sterilize
minutes at 5 to 10 pounds pressure.

Young, tender beet tops should be canned
as greens.

Cabbage and Brussels Sprouts

The method is the same as for cauliflower
except that the vegetables are not soaked
in salted water. Blanch 5 to 10 minutes.
Sterilize 120 minutes in hot-water bath.

With Steam Pressure Outfit sterilize 60
minutes at 5 to 10 pounds pressure.

Carrots

Select small, tender carrots, leave an inch
or two of stems, wash, blanch 5 minutes and
cold -dip. Remove stems and scrape off
skins. Pack whole or in slices, add 1
level teaspoonful of salt and cover with
boiling water. Put on rubber and top and
adjust top bail or screw top on with thumb
and little finger. Sterilize 90 minutes in
hot-water bath. Remove jars, complete seal
and cool.

With Steam Pressure Outfit sterilize 60
minutes at 5 to 10 pounds pressure.

W^w

' / y

=====JB

Fig. 22 Fig. 23 Fig. 24

After partially sealing jars, place them in hot-water bath. FlG. 11 shows jar being placed in ordinary
household wash-boiler for sterilizing. FlG. 23 shows the adjustment of cover, with cloth to give tighter fit
and make it hold the steam. FlG. 24 shows jars being removed. (Continued at bottom of next page.)

CAN ALL FOOD THAT CAN BE CANNED

Fig. 19

Fig. 20

After blanching, as shown in Figs. 17 and 18, vegetables and fruits are cold-dipped, as shown in Fig. 19.
In Fig. 20 is shewn the process of filling jar, by use of funnel. Fig. 21 shows the partial sealing of jar. With
bail-top jar adjust top bail only; with screw top jar screw top on lightly. (Continued at bottom of opposite page.)

Cauliflower

Wash and divide head into small pieces.
Soak in salted water 1 hour, which will re-
move insects if any are present. Blanch 3
minutes, cold-dip and pack in jar. Add 1
level teaspoonful of salt and cover with boil-
ing water. Put on rubber and top and adjust
top bail or screw top on with thumb and little
finger. Sterilize 60 minutes in hot-water
bath. Remove jars, complete seal and cool.

With Steam Pressure Outfit sterilize 30
minutes at 5 to 10 pounds pressure.

Corn

Canning corn on the cob, except for exhibi-
tion purposes, is a waste of space, time and
fuel. For home use remove the husks and
silk, blanch tender ears 5 minutes, older ears
10 minutes, cold-dip, and cut from cob.
Pack lightly to within 1 inch of the top of the
jar, as corn swells during sterilization. Add
1 level teaspoonful of salt and cover with boil-
ing water, put on rubber and top, adjust top
bail or screw top on with thumb and little
finger. Sterilize 180 minutes in hot-water
bath. Remove jars, complete seal and cool.
(When canned on cob 1 hour longer of sterili-
zation is necessary).

With Steam Pressure Outfit sterilize 90
minutes at 5 to 10 pounds pressure.

Greens

Wash until no dirt can be felt in the bottom
of the pan. Blanch in steam 15 minutes.
(Mineral matter is lost if blanched in water.)
Cold-dip, cut in small pieces and pack
or pack whole. Do not pack too tightly.
Add 1 level teaspoonful of salt and cover
with boiling water. Put on rubber and top
and adjust top bail or screw top on with
thumb and little finger. Sterilize 120 minutes
in hot-water bath. Remove jars, complete
seal and cool.

With Steam Pressure Outfit sterilize 60
minutes at 5 to 10 pounds pressure.

Lima Beans

Shell. Blanch 5 to 10 minutes. Cold-
dip, pack in jar, add 1 level teaspoonful of
salt and cover with boiling water. Put on
rubber and top, and adjust top bail or screw
top on with thumb and little finger. Sterilize
180 minutes in hot-water bath. Remove
jars, complete seal and cool.

With Steam Pressure Outfit sterilize 60
minutes at 5 to 10 pounds pressure.

Okra

Wash and remove stems. Blanch 5 to 10
minutes, cold-dip and pack in jar. Add 1
level teaspoonful of salt and cover with boiling

Fie. 26

Fig. 27

After removal from hot-water bath jars are inverted to test for leakage (Fig. 25) and left inverted until
cooled. They should be cooled rapidly, but protected from draft. FlG. 26 shows wrapping jar in brown paper
to exclude light. V]t;. 27 shows storage on shelves. If shelves are exposed to light, do not neglect wrapping.

HOME CANNING MANUAL

A WORD OF CAUTION

It must not be forgotten that success in canning demands careful attention to every
detail. No step should be slighted. Follow one set of instructions closely and do not
attempt to combine two, no matter how good both of them may be. To attempt to
follow two sets will inevitably cause spoilage.

The experience of the United States Department of Agriculture during the last five
years indicates that 75 per cent, of the spoilage has been due to the use of poor rubbers,
the use of old tops on screw-top jars, and improper sealing resulting from the use of de-
fective joints, springs and caps. Another fruitful source of trouble is that people some-
times undertake to can stale or wilted vegetables. No amount of sterilizing will over-
come staleness. Careless handling is also sure to cause loss. Absolute cleanliness in
every step is essential.

In sterilizing care must be exercised to see that the temperature is high enough
and maintained for the proper length of time.

IN OTHER WORDS DO NOT BLAME THE METHOD FOR FAILURE.
FOLLOW DIRECTIONS CAREFULLY AND PREVENT FAILURE.

water. Put on rubber and top, adjust top bail
or screw top on with thumb and little finger.
Sterilize 120 minutes in hot-water bath. Re-
move jars, complete seal and cool.

With Steam Pressure Outfit sterilize 60
minutes at 5 to 10 pounds pressure.

Parsnips

The method is the same as for carrots.
Peas

Those which are not fully grown are best
for canning. Shell, blanch 5 to 10 minutes
and cold-dip. Pack in jar, add 1 teaspoonful
of salt and cover with boiling water. If the
jar is packed too full some of the peas will
break and give a cloudy appearance to the
liquid. Put on rubber and top and adjust
top bail or screw top on with thumb and little
finger. Sterilize 180 minutes in hot-water
bath. Remove jars, complete seal and cool.

With Steam Pressure Outfit sterilize 60
minutes at 5 to 10 pounds pressure.

Peppers
Wash, stem and remove seeds

5 to 10 minutes, cold-dip and

pack in jar. Add 1 level tea-
spoonful of salt. Cover with

boiling water, put on rubber and

top and adjust top bail or screw

top on with thumb and little

finger. Sterilize 120 minutes in

hot-water bath. Remove jars,

complete seal and cool.

With Steam Pressure Outfit

sterilize 60 minutes at 5 to 10

pounds pressure.

Pimentos
Place in a hot oven from 6 to
8 minutes. Peel, remove seeds,
and pack in flat layers. Do not
add any liquid . Sterilize 35 minutes
in hot-water bath.

thick. Pack in jar and sterilize 120 minutes
in hot-water bath. Remove jars, complete
seal and cool.

(b) Another method is to prepare the
pieces as in (a), blanch 3 minutes, cold-dip,
pack in jars and add 1 level teaspoonful of
salt to each quart jar. Cover with boiling
water and sterilize as (a).

With Steam Pressure Outfit sterilize 60
minutes at 5 to 10 pounds pressure.

Salsify

Wash, blanch 5 minutes, cold-dip and
scrape off skin. It may be packed whole or
in slices. Add 1 teaspoonful of salt, and
cover with boiling water. Put on top and
rubber and adjust top bail or screw top on
with thumb and little finger. Sterilize 90
minutes in hot-water Bath. Remove jars,
complete seal and cool.

With Steam Pressure Outfit sterilize 60
minutes at 5 to 10 pounds pressure.

String Beans
Wash and remove ends and strings and
cut into small pieces if desired. Blanch from
5 to 10 minutes, depending on
age. Beans which have been prop-
erly blanched will bend readily
without breaking. Cold-dip, pack
immediately in jar, add 1 level
teaspoonful salt and cover with
boiling water. Put on rubber
and top and adjust top bail or
screw top on with thumb and
little finger. Sterilize 120 minutes
in hot-water bath. Remove jars,
complete seal and cool.

With Steam Pressure Outfit
sterilize 60 minutes at 5 to 10
pounds pressure.

Summer Squash
Pare, cut in slices or small pieces
and blanch 10 minutes. Cold-dip,
pack in jars, add 1 level tea-
Fig. 28. A simple test for spoonful of salt, cover with boil-
proper sealing of bail-top ing water, put on rubber and top
pumpkin or squash into strips, jars is to loosen top bail and and adjust top bail or screw top
Peel and remove stringy center ^p withV/ finfers^ °n with thumb and little finger.
Slice into small pieces and boil until Step No. 14, page 9. Sterilize 120 minutes in hot-

Blanch

Pumpkin, Winter Squash
(a) Remove seed. Cut the

CAN ALL FOOD THAT CAN BE CANNED

water bath. Remove jars, complete seal and
cool.

With Steam Pressure Outfit sterilize 60
minutes at 5 to 10 pounds pressure.

Tomatoes

Take medium sized tomatoes. Wash them,
blanch \}4 minutes or until skins are loose,
cold-dip and remove the skins. Pack whole
in jar, filling the spaces with tomato pulp
made by cooking large and broken tomatoes
until done and then straining and adding 1

level teaspoonful of salt to each quart of the
pulp. Put on rubber and top and adjust top
bail or screw top on with thumb and little
finger. Sterilize 22 minutes in hot-water
bath. Remove jars, complete seal and cool.

With Steam Pressure Outfit sterilize 15
minutes at 5 to 10 pounds pressure.

Tomatoes may be cut in pieces, packed
closely into jars and sterilized 25 minutes in
hot-water bath. If this is done do not add
any liquid, as the liquid in the tomatoes wil!
be sufficient.

THE CANNING OF FRUITS

For fruits, as well as for vegetables, the
Single Period Cold-pack method is best.
With some exceptions, as shown in the table
on page 2, fruits should be blanched before
canning. When fruits are intended for table
use, syrup should be poured over them to fill
the jars. In canning fruits to be used for
pie-filling or in cooking, where unsweetened
fruits are desirable, boiling water is used in-
stead of syrup, and the sterilization period in
hot-water bath is thirty minutes.
SYRUPS

In the directions given various grades of
syrup are mentioned. These syrups are made
as follows:

Thin — 1 part sugar to 4 parts water.

Medium — 1 part sugar to 2 parts water.

Thick — 1 part sugar to 1 part water.

Heat the water to boiling, then add the
sugar gradually, stirring constantly and keep-
ing the liquid boiling until the sugar is dis-
solved. Syrup made in this way requires
little or no skimming.

Use thin syrup with sweet fruits. Use
medium syrup with sour fruits. Thick syrup
is used in candying and preserving.

Because of the shortage of sugar it is
important to use substitutes wherever pos-
sible. A very satisfactory syrup for fruits
may be made of one part of light corn syrup
or honey to three parts of water or juice of
the fruit. Add the honey or corn syrup to
the liquid and simmer ten minutes.

Allow two cupfuls of syrup to each quart
jar of fruit.

SPECIAL INSTRUCTIONS FOR CANNING FRUITS

Apples
/ Wash, pare, quarter or slice and drop into
weak salt water. Blanch \ l /2 minutes, cold-
dip, pack into jar and cover with water or
thin syrup. Put on rubber and top and
adjust top bail or screw top on with thumb
and little finger. Sterilize for 20 minutes in
hot-water bath. Remove jars, complete seal
and cool.

With Steam Pressure Outfit sterilize 8
minutes at 5 to 10 pounds pressure.

Apples shrink during sterilization and for
this reason economy of space is obtained by
canning them in the form of sauce instead of
in quarters or slices. In canning sauce fill
the jars with the hot sauce and sterilize 12
minutes in hot-water bath.

Apricots

Use only ripe fruit. Wash, cut in half and
remove pit. Blanch 1 to 2 minutes. Pack in
jar and cover with medium syrup. Put on
rubber and top and adjust top bail or screw
top on with thumb and little finger. Sterilize
16 minutes in hot-water bath. Remove
jars, complete seal, cool and store.

With Steam Pressure Outfit sterilize 10
minutes at 5 to 10 pounds pressure.

Blackberries
Wash, pack closely and cover with medium
syrup. Put on rubber and top and adjust

top bail or screw on top with thumb and little
finger. Sterilize 16 minutes in hot-water
bath. Remove jars, complete seal and cool.
With Steam Pressure Outfit sterilize 10
minutes at 5 to 10 pounds pressure.

Blueberries Loganberries

Currants Raspberries

The method is the same as for blackberries.
Sterilize 16 minutes in hot-water bath.

With Steam Pressure Outfit sterilize 10
minutes at 5 to 10 pounds pressure.

Cherries

Cherries should be pitted before being
canned. Pack in jar and cover with medium
syrup. Put on rubber and top and adjust top
bail or screw on top with thumb and little
finger. Sterilize 16 minutes in hot-water
bath. Remove jars, complete seal and cool.

With Steam Pressure Outfit sterilize 10
minutes at 5 to 10 pounds pressure.

Fruit Juices

See "Winter Jelly Making" on page 17.

Pears

Peel and drop into salt water to prevent
discoloration. Blanch \yi minutes. Pack in
jar, whole or in quarters, and cover with thin
syrup. Put on rubber and top and adjust
top bail or screw on top with thumb and little

HOME CANNING MANUAL

finger. Sterilize 20 minutes in hot-water
bath. Remove jars, complete seal and cool.
A slice of lemon may be added to the con-
tents of each jar for flavor.

With Steam Pressure Outfit sterilize 8
minutes at 5 to 10 pounds pressure.

Peaches

Blanch in boiling water long enough to
loosen skins. Some peaches do not peel
readily even if dipped in boiling water. In
such cases omit dipping in boiling water and
pare them. Cold dip and remove skins. Cut
in half and remove stones. Pack in jars and
cover with thin syrup. Put on rubber and
top and adjust top bail or screw on top with
thumb and little finger. Sterilize 16 minutes
in hot-water bath. Remove jars, complete
seal and cool.

With Steam Pressure Outfit sterilize 10
minutes at 5 to 10 pounds pressure.

Plums

Wash, pack in jar and cover with medium
syrup. Put on rubber and top and adjust
top bail or screw on top with thumb and
little finger. Sterilize 16 minutes in hot-water
bath. Remove jars, complete seal and cool.

With Steam Pressure Outfit sterilize 10
minutes at 5 to 10 pounds pressure.

Pineapples
Pare, remove eyes, shred or cut into slices
or small pieces, blanch 3 to 5 minutes, accord-
ing to size of pieces, and pack in jar. Cover

with medium syrup. Put on rubber and top
and adjust top bail or screw on top with thumb
and little finger. Sterilize 30 minutes in hot-
water bath. Remove jars, complete seal and
cool.

With Steam Pressure Outfit sterilize 10
minutes at 5 to 10 pounds pressure.

Quinces

The method is the same as for apples.
They may be canned with apples. Sterilize
20 minutes in hot-water bath

With Steam Pressure Outfit sterilize 8
minutes at 5 to 10 pounds pressure.

Rhubarb

Wash and cut into short lengths. Cover
with boiling water or thin syrup. Put on
rubber and top and adjust top bail or screw
on top with thumb and little finger. Sterilize
20 minutes in hot-water bath. Remove jars,
complete seal and cool.

With Steam Pressure Outfit sterilize 15
minutes at 5 to 10 pounds pressure.

Strawberries

Wash and pack closely in jar. Cover with
medium syrup, put on rubber and top and
adjust top bail or screw on top with thumb
and little finger. Sterilize 16 minutes in hot-
water bath. Remove jars, complete seal and
cool.

With Steam Pressure Outfit sterilize 10
minutes at 5 to 10 pounds pressure.

CANNING IN TIN

In sections where there is a large yield of
fruits or vegetables canning in tin in the home
is practical. This is especially true when
the goods are to be sold, as tin cans are more
easily transported than glass containers. Tin
cans of standard sizes may be purchased in
sanitary or cap and hole type. The No. 2
can is most satisfactory for canned vege-
tables and small fruits. No. 3 is used for
peaches, pears, and tomatoes. Enameled
tins should be used when canning berries,
plums, cherries, beets, pumpkins, and greens.

To can in tin special equipment is needed.

This includes a capping steel, a tipping cop-
per, fire pot for heating tools, flux, sal am-
moniac and wire solder. Sanitary cans re-
quire a special machine for sealing, which
eliminates the use of all other equipment.

Fruits and vegetables are prepared as
shown in the directions given for the cold-
pack method on pages 8 and 9. The only
variation is that after the product is packed
the cap is soldered and cans are then put
into the sterilizer and exhausted from two to
fifteen minutes, depending upon the kind
of contents. Exhausting is necessary as it

A WORD AS TO BOTULISM

Wide-spread attention has been attracted by the statement that vegetables canned
by the Single Period Cold-pack Method had caused cases of poisoning technically
known as botulism. It has been declared that the bacillus botulinus, which produces
botulism, was a menace to all users of vegetables canned by this method. Such state-
ments were obviously circulated by those seeking to discourage American food-thrift.
Expert research workers of the National War Garden Commission and the United
States Department of Agriculture agree that there is no danger of botulism from eating
vegetables which have been canned by carefullv following the directions issued by the
Commission or the Department. CARE MUST BE TAKEN, HOWEVER, TO
FOLLOW DIRECTIONS EXPLICITLY. Cooking canned vegetables for 10 minutes
at the boiling point, after opening the jar for use, will remove any possible danger.
This applies also to Apricots and Pears.

CAN ALL FOOD THAT CAN BE CANNED

J/ Dg

Fig. 29

Fig. 30

Fig. 31

Canning in Tin. Fig. 29. Wiping juice and syrup from groove. Fig. 30. Applying cap and wiping groove
with brush dipped in soldering fluid. Fig. 31. Placing clean hot capping steel on can and melting solder into groove.

drives out the air which will cause the can to
bulge, giving it the same appearance as when
spoilage has occurred. After exhausting,
the cans are removed from the sterilizer and
the vent hole is closed. The cans are re-
turned to the sterilizer and sterilized, follow-
ing the time-table given on page 2. At the
end of the sterilization period remove cans
and plunge immediately into cold water.
Do not stack cans closely until cold.

After packing, label each can by writing
the name of contents on the side. If in-
tended for sale affix a label just before shipping.
Do not allow paste to touch the can, as it
will cause the tin to rust. The label should
be large enough to encircle the can and over-
lap at the edges. Put the paste on one of the
overlapping edges and draw label tightly
around can, pasting the two edges together.

To seal, wipe top of can clean and dry
and then put the cap in place, applying flux
carefully to the groove. Do not allow the
flux to enter can, as it is poisonous. Hold
the cap in place with the center rod and lower
the hot capping iron squarely and firmly on
the solder rim of the cap, or melt a little

solder in the groove by holding the solder wire
against the lower part of the capping steel.
Revolve the iron to melt the solder and seal
the can. Lift the capping iron with a sudden
twist, holding the center rod in place. When
solder has hardened remove center rod.

To tip, dry top of can and apply flux to
the hole in the center of the cap. Hold the
solder in the left hand, brush it with the hot
tipping iron so only a bead will drop and
close hole.

The steels must be kept clean and well
coated with solder. To do this, if capping
steel is rusty, clean with a file, brick or emery
paper. To tin the capping steel heat and
dip in flux, then heat again until red hot and
dip in sal ammoniac and solder until well
coated. Sal ammoniac is made by mixing
equal parts of dry sal ammoniac with solder
chips. Coat the tipping copper in same way.

Flux is made as follows: To muriatic acid
add strips of zinc until no more will dissolve.
Strain through a cloth and when ready to use
add an equal quantity of water. Flux which
is used for tinning the tools should not be
used for soldering.

/ u ^

Fig. 32

Fig. 33

Fig. 34

Canning in Tin, continued. Fig. 31. Turning steel to distribute solder. Fig. 33. Raising steel to allow
solder to harden after pressing down on center rod. Fig. 34. Sealing with drop of solder after exhausting can
and wiping vent hole.

HOME CANNING MANUAL

PRINCIPLES OF JELLY MAKING

To be satisfactory, jelly must be made from
fruit juice containing pectin and acid. Pectin
is a substance in the fruit which is soluble
in hot water and which, when cooked with
sugar and acid, gives, after cooling, the right
consistency to jelly.

Fruits to be used should be sound, just ripe
or slightly under-ripe, and gathered but a
short time. Wash them, remove stems and
cut large fruits into pieces.
With juicy fruits add just
enough water to prevent
burning while cooking. In
using fruits which are not
juicy cover them with water.
Cook slowly until the fruits
are soft. Strain through a
bag made of flannel or two
thicknesses of cheesecloth or
similar material.

JELLY MAKING WITH
PECTIN TEST

Three or more extractions of juice may be
made from fruit. When the first extraction
is well drained cover the pulp with water and
let it simmer 30 minutes. Drain, and test
juice for pectin. For the third extraction
proceed in the same manner. The juice re-
sulting from the second and third extractions
may be combined. If the third extraction
shows much pectin a fourth extraction may
be made. The first pectin
test should be saved for com-
parison with the others.

If the second, third or
fourth extraction of juice is
found thinner than the first
extraction, boil it until it is
as thick as the first, then
add the sugar or substitute
called for.

JELLY MAKING WITH-
OUT TEST

To determine if the juice
contains pectin, boil 1 table-
spoonful and cool. To this add 1 table-
spoonful of grain or wood alcohol and mix,
gently rotating the glass. Let stand for a
while. If a solid mass — which is pectin-
collects, this indicates that in making jelly
one part of sugar or sugar substitute (corn
syrup or honey) should be used to one part
of juice. If the pectin collects in two or three
masses, use 2 i to }£ as much sugar or sub-
stitute as juice. If it collects in several
small particles use half. If the presence of
pectin is not shown as described, it should be
supplied by the addition of the juice of
slightly under-ripe fruits, such as sour apples,
currants, crab-apples, green grapes, green
gooseberries or wild cherries.

Measure the juice and sugar or substitute.
Sugar may be spread on a platter and heated.
Do not let it scorch. When the juice begins
to boil add the sugar or substitute. Boil
rapidly. This is important. The jelly point
is reached when the juice drops as one
mass from the side of a spoon or when two
drops run together and fall as one from the
side of the spoon. Skim the juice, pour into
sterilized glasses and cool as quickly as pos-
sible. Currant and green grape juice require
8 to 10 minutes boiling to reach the jelly
point while all other juices require from 20
to 30 minutes.

When the jelly is cold pour over the sur-
face a layer of hot paraffin. A toothpick
run around the edge while the paraffin is still
hot will give a better seal. Protect the par-
affin with a cover of metal or paper.

Fig. 35. Straining fruit juice

The test for pectin is de-
sirable, but it is not essential.
A large percentage of house-
wives make jelly without this test, and satis-
factory results may be obtained without it if
care is taken to follow directions and to use
the right fruits. For the inexperienced jelly
maker the safe rule is to confine jelly-making
to the fruits which are ideal for the purpose.
These include currants, sour apples, crab-
apples, under-ripe grapes, quinces, rasp-
berries, blackberries, blueberries, wild cher-
ries, and green gooseberries. These contain
pectin and acid in sufficient quantities.

In making jelly without the alcohol test,
with the juice of currants and under-ripe
grapes use 1 cup of sugar to 1 cup of juice.
With raspberries, blackberries, blueberries,
sour apples, crab-apples, quinces, wild
cherries and green goosebe.ries use $i cup
of sugar to 1 cup of juice. This applies to
the first extraction of juice and to the later
extractions when they have been boiled to
the consistency of the first extraction.

Satisfactory jelly may be made by using
y 2 to 34 cup corn syrup or honey to 1 cup of
fruit juice, following the general directions
for jelly making. The proportion of sugar
substitute will depend upon the acidity and
pectin content of the fruit juice. On account
of the water content of the corn syrup the
juice will require a little longer cooking before
the jelly point is reached.
' Fruits which contain pectin but lack suffi-
cient acid are peach, pear, quince, sweet
apple and guava. With these acid may be
added by the use of juice of sour apples,
crab-apples or under-ripe grapes.

Strawberries and cherries have acidity but

CAN ALL FOOD THAT CAN BE CANNED

lack pectin. The pectin may be supplied by
the addition of the juice of sour apples, crab-
apples or under-ripe grapes.

GENERAL DIRECTIONS FOR JELLY
MAKING

Wash, remove stems, and with the larger
fruits cut into quarters. Put into a saucepan
and cover with water. Allow to simmer until
the fruit is tender. Berries require the addi-
tion of only a small amount of water. A
double boiler is excellent for heating a small
quantity. Put into a bag to drain, after
wringing the bag out in scalding water. If
desired, test juice for pectin as described.
Measure juice and sugar or syrup in
proportions indicated by the test for pectin or as
directed under "Jelly Making Without Test."
Add the sugar or syrup when the juice begins
to boil. The sugar or syrup may be heated
before being added. This avoids chilling
the juice. When the boiling juice reaches
the jelly point as shown on page 16, skim
and pour into sterilized glasses.

WINTER JELLY MAKING

Fruit juices may be canned and made into
jelly as wanted during the winter. The use

of sugar is not necessary until the actual
jelly making is undertaken.

To prepare for canning pour the juice into
sterilized bottles or jars. Put into hot-water
bath, with the water reaching to the neck of
the containers. Allow to simmer 20 to 30 min-
utes. If jars are used half seal them during
the simmering and complete seal when removed
from the sterilizer. Put absorbent cotton
into the necks of bottles and when the bottles
are taken from the bath put in corks, forcing
the cotton into the neck. Corks should first
be boiled and dried to prevent shrinking.
They may also be boiled in paraffin to make
them air-tight. After corking the bottles
apply melted paraffin to the tops with a
brush, to make an air-tight seal. Each bottle
should be labeled. In making jelly from
these juices during the winter follow the
"General Directions for Jelly Making."

Any fruit juice may be bottled following
the above method and used for beverages and
for flavoring desserts. Store jelly and bottled
juices in a cool, dark, dry place.

The need for conserving sugar makes winter
jelly making an especially useful form of con-
servation in these days of shortage.

FRUIT BUTTERS

Fruit butters may be made from good
sound fruits or the sound portions of fruits
which are wormy or have been bruised.
Wash, pare and remove seeds if there are any.
Cover with water and cook 3 or 4 hours at a
low temperature, stirring often, until the
mixture is of the consistency of thick apple
sauce. Add sugar, syrup or honey to taste
when the boiling is two-thirds done. Spices
may be added to suit the taste when the
boiling is completed. If the pulp is coarse
it should be put through a wire sieve or
colander. Pour the butter into sterilized jar,
put on rubber and cover and adjust top bail.
Put into a container having a cover and false
bottom. Pour in an inch or so of water and
sterilize quart jar or smaller jar 5 minutes
after the steam begins to escape. Remove,
push snap in place and cool.

Apple Butter with Cider
Four quarts of swe t or sterilized cider
should be boiled down to 2 quarts. To this
add 4 quarts of apples peeled and cut in small
pieces. If the texture of the apples is coarse
they should be boiled and put through a
strainer before being added to the cider.
Boil this mixture until the cider does not
separate from the pulp. When two-thirds
done add one pound of sugar, syrup or honey.
One-half teaspoonful each of cinnamon, all-
spice and cloves may be added. Pour into
sterilized jars and sterilize 5 minutes in steam.

Apple and pear butter may be made by
following the directions for apple butter with
cider but omitting the cider.

Peach Butter

Dip peaches in boiling water long enough
to loosen the skins. Dip in cold water, peel
and stone them. If peaches do not peel
readily when dipped in boiling water, omit
dipping and pare them. Mash and cook them
without adding any water. Add half as much
sugar, syrup or honey as pulp and cook until
thick. Pour into sterilized jars and sterilize 5
minutes in steam.

Plum butter may be made following the
directions for peach butter.

Apple Butter with Grape Juice

To every 4 quarts of strained apple sauce
add 1 pint of grape juice, 1 cup of brown
sugar, syrup or honey and % teaspoonful of
salt. Cook slowly, stirring often, until of the
desired thickness. When done stir in 1 tea-
spoonful of cinnamon, pack in hot jars and
sterilize 5 minutes in steam.

Dried Peach Butter

Soak dried peaches over night. Cook
slowly until tender. To each 2 pounds of
dried peaches add 1 quart of canned peaches
and l?4 pounds of sugar, syrup or honey. If
a fine texture is desired, strain pulp through a
colander. Cook slowly, stirring often, until
thick. Pack in hot jars and sterilize 5 minutes
in steam.

PART II

HOME DRYING MANUAL

Drying vegetables and fruits for winter use is one of the vital national
needs. As a national need it becomes a patriotic duty. As a patriotic
duty it should be done in every family.

Failure to prepare vegetables and fruits for winter use by Drying is one of
the worst examples of American extravagance. During the summer nature
provides an over-abundance. This year, with the planting of 5,285,000 home
food gardens, stimulated by the National War Garden Commission and the
United States Department of Agriculture, this abundance will be especially
large. The excess supply is not meant to go to waste. The over-abundance
of the summer should be made the normal supply of the winter. The indi-
vidual family should conduct Drying on a liberal scale. In no other way can
there be assurance that America's food supply will meet our own needs. In
no other way, surely, can we answer the enormous demands made upon us
for furnishing food for our European Allies.

IMPORTANCE OF FOOD THRIFT

Winter buying of vegetables and fruits is
costly. It means that you pay transporta-
tion, cold-storage and commission merchants'
charges and profits. Summer is the time of
lowest prices. Summer, therefore, is the time
to buy for winter use.

Every pound of food products grown
this year will be needed to combat Food
Famine. The loss that can
be prevented, the money
saving that can be effected
and the transportation relief
that can be brought about
make it essential that every
American household should
make vegetable and fruit
Drying a part of its program
of Food Thrift. The results can be gained
in no other way.

Vegetable and fruit Drying have been
little practiced for a generation or more.
Its revival on a general scale is the pur-
pose of this Manual. There is no desire
to detract from the importance of canning
operations. Drying must not be regarded
as taking the place of the preservation of
vegetables and fruits in tins and glass jars.
It must be viewed as an important adjunct
thereto. Drying is important and economical
in every home, whether on the farm, in the
village, in the town, or in the city. For city

Fig. 1. Carrots cut lengthwise

dwellers it has the special advantage that
little storage space is required for the dried
product. One hundred pounds of some fresh
vegetables will reduce to 10 pounds in dry-
ing without loss of food value or much of
the flavor.

This year's need for vegetable and fruit
Drying is given added emphasis by the
shortage of tin for the man-
ufacture of cans. This con-
dition has created an un-
usual demand for glass jars.
For this year, therefore, Dry-
ing is of more than normal
importance. Dried products
can be stored in receptacles
that could not be used for
This is excellent conservation.

canning.

DRYING IS SIMPLE

A strong point in connection with vege-
table and fruit Drying is the ease with
which it may be done. The process is simple.
The cost is slight. In every home the neces-
sary outfit, in its simplest form, is already at
hand. Effective Drying may be done on
plates or dishes placed in the oven, with the
oven door partially open. It may be done
on the back of the kitchen stove, with these
same utensils, while the oven is being used
for baking. It may also be done on sheets of

DRY ALL FOOD THAT CAN BE DRIED

paper or lengths of muslin spread in the sun
and protected from insects and dust.

Apparatus for home Drying on a larger
scale may be made at home or bought at
small cost. Still larger equipment may be
bought for community drying operations in
which a group of families combine for co-
operative work, at a school or other con-

FlG. 2. Potatoes prepared by use of meat chopper.

venient center. This latter is especially rec-
ommended as giving the use of the most im-
proved outfits at slight cost to the individual
family. See "Community Work," page 3.

Best results are obtained by rapid drying,
but care must be taken not to let the tem-
perature rise above the limit specified in the
directions and table.

One of the chief essentials in Drying is free
circulation of air, in order that the moist air
may escape and dry air take its place.

METHODS OF DRYING

For home Drying satisfactory results are
obtained by any one of three principal
methods. These are:

1. Sun Drying.

2. Drying by Artificial Heat.

3. Drying by Air-blast. (With an electric
or other motor fan.)

These methods may be combined to good
advantage.

Fig. 3. Apples peeled and sliced for drying.

SUN DRYING

Sun Drying has the double advantage of
requiring no expense for fuel and of freedom
from danger of overheating. For sun Dry-
ing of vegetables and fruits the simplest form
is to spread the slices or pieces on sheets of
plain paper or lengths of muslin nailed to
strips of wood and expose them to the sun.
Muslin is to be preferred if there is danger of
sticking. Trays should be used for large
quantities. Sun Drying requires bright,

hot days and a breeze. Once or twice a day
the product should be turned or stirred and
the dry pieces taken out. The drying prod-
uct should be covered with cheesecloth
tacked to a frame for protection from dust
and flying insects. Care must be taken to
provide protection from rain, dew and moths.
During rains and just before sunset the prod-
ucts should be taken indoors for protection.

TRAYS FOR SUN DRYING

To make a tray cheaply for use in sun
drying, take strips of lumber three-quarters
of an inch thick and 2 inches wide for the
sides and ends. To form the bottom, laths
should be nailed to these strips, with spaces
of one-eighth of an inch between laths to
permit air circulation.' A length of 4 feet,
corresponding to the standard lengths of
laths, is economical. Nail 3 strips across
the bottom in the opposite direction from
the laths to prevent warping and to allow
space when the trays are stacked. The

Fig. 4. Small outdoor drier, easily made at home.
It has glass top, sloping for exposure to sun. Tray
is shown partly projecting, to indicate construction.

trays should be of uniform size in order that
they may be -stacked together for conve-
nience in handling. Never put trays directly
on the ground. They should rest on supports
a few feet above the ground and should face
the south or southwest so as to receive the
sun's rays the longest possible time.

A small homemade Sun Drier, easily
constructed (Fig. 4), is made of light strips
of wood, a sheet of glass, a small amount of
galvanized wire screen and some cheese-
cloth. A convenient size for the glass top
is 18 by 24 inches. To hold the glass make
a light wooden frame of strips of wood ]4
inch thick and 1 inch wide. This frame should
have legs of material 1 by \]4. inches, with a
length of 12 inches for the front legs and 18
inches for those in the rear. This will cause
the top to slope, which aids in circulation of
air and gives direct exposure to the rays of the
sun. As a tray support, nail a strip of wood
to the legs on each of the four sides, about

HOME DRYING MANUAL

4 inches below the top framework and sloping
parallel with the top. The tray is made of
thin strips of wood about 2 inches wide and
has a galvanized wire screen bottom. There
will be a space of about 2 inches between the
top edges of the tray and the glass top of the
Drier, to allow for circulation. Protect both
sides, the bottom and the front end of the
Drier with cheesecloth tacked on securely and
snugly, to exclude insects and dust with-
out interfering with circulation. At the
rear end place a cheesecloth curtain tacked
at the top but swinging free below, to allow
the tray to be moved in and out. Brace

Fig. 5. Commercial drier for use in oven.

the bottom of this curtain with a thin strip
of wood, as is done in window shades. This
curtain is to be fastened to the legs by buttons
when the tray is in place.

DRYING BY ARTIFICIAL HEAT

Drying by artificial heat is done in the oven
or on top of a cookstove or rang , in trays
suspended over the stove or in a specially
constructed drier built at home or purchased.

When drying with artificial heat a ther-
mometer must be used. This should be
placed in the drier and frequently observed.

OVEN DRYING
The simplest form of Oven Drying is to
place small quantities of foodstuffs on plates
in a slow oven. In this way leftovers and
other bits of food may be saved for winter
use with slight trouble and dried while the
top of the stove is being used. This is
especially effective for sweet corn. A few
sweet potatoes, apples or peas, or even a
single turnip, may be dried and saved. To
keep the heat from being too great leave the
oven door partially open. For oven use a
simple tray may be made of galvanized wire
screen of convenient size, with the edges

bent up for an inch or two on each side.
At each corner this tray should have a leg
an inch or two in length, to hold it up from

Fig. 6. Commercial drier which may be placed on
top of cookstove or suspended over a lamp.

the bottom of the oven and permit circula-
tion of air around the product.

An oven drier which can be bought at a
low price is shown in Fig. 5.

DRYING ON TOP OF OR OVER STOVE

An effective Drier for use over a stove or
range may be made easily at home. Such
a Drier is shown in Fig. 9. For the frame
use strips of wood ^-inch thick and 2 inches
wide. The trays or shelves are made of
galvanized wire screen of small mesh tacked
to the supports; or separate trays, sliding on
strips attached to the framework, are de-
sirable. This Drier may be suspended from
the ceiling over the kitchen stove or range,
or over an oil,
gasoline, or gas
stove, and it
may be used
while cooking is
being done. If
an oil stove is
used there must
be a tin or galva-
nized iron bot-
tom 4 inches
below the lowest
tray, to prevent
the fumes of the
oil from reaching
and passing
through the ma-
terial which is
to be dried, and FlG> 7- Commercial drier for use
to distribute the on stove,

heat. A bottom of this kind may be easily
attached to any Drier, either home-made or
commercial. A framework crane as shown in
Fig. 9 makes it possible for this Drier to
be swung aside when not in use.

In Fig. 8 is shown another form of Home-
made Cookstove Drier, more pretentious
than that shown in Fig. 9, but still easily
and cheaply made. A good size for this is:
base, 16 by 24 inches; height, 36 inches. The
lower part or supporting framework, 6 inches
high, is made of galvanized sheet iron,

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DRY ALL FOOD THAT CAN BE DRIED

slightly flaring toward the bottom, and with
two ventilating holes in each of the four
sides. The frame, which rests on this base,
is made of strips of wood 1 or l}4 inches wide.

Fig. 8. Home-made drier of galvanized iron,
for use on stove.

Wooden strips, 1)4 inches wide, and 3 inches
apart, serve to brace the sides and furnish
supports for the trays.

In a Drier of the dimensions given there
is room for eight trays. The sides, top and
back are of galvanized iron or tin sheets,
tacked to the framework, although thin

Fig. 9. Home-made drier with swinging crane.

strips of wood may be used instead of the
metal. Small hinges and thumb-latch are
provided for the door. Galvanized sheet
iron, with numerous small holes in it, is
used for making the bottom of the Drier.
To prevent direct heat from coming in con-

tact with the product, and also to distribute
the heat by radiation, a piece of galvanized
sheet iron is placed 2 inches above the bot.-
tom. This piece is 3 inches shorter and 3
inches narrower than the bottom and rests
on two wires fastened to the sides.

The trays are made of wooden frames of
1-inch strips, to which is tacked galvanized
wire screen. Each tray should be 3 inches
shorter than the Drier and enough narrower
to allow it to slide easily on the supports in
being put in or taken out.

In placing the trays in the Drier push the
lower one back as far as it will go, leaving
a 3-inch space in front. Place the next tray
even with the front, leaving the space at
the back. Alternate all the trays in this
way, to facilitate the circulation of the
heated air. It is well to have a ventilating
opening, 6 by 2 inches, in the top of the
Drier to discharge
moisture. The
trays should be
shifted during the
drying process, to
procure uniform-
ity of drying.

One of the sim-
plest forms of
homemade Drier FlG " ia Commercial drier,
is a tray with bottom of galvanized wire
screen, suspended over stove or range, as
shown in Fig. 12.

Commercial Driers

Cookstove Driers are in the market m
several types. One of these, shown in Fig.
7, has a series of trays in a framework,
forming a compartment. This is placed on
top of the stove. A similar drier is shown
in Fig. 10. Another, shown in Fig. 6,
is a shallow metal box to be filled with
water, and so constructed that one end may
rest on the back of the stove and the other on
a prop reaching to the floor, or it may be
suspended over a lamp.

Commercial Driers having their own fur-
naces may be bought at prices ranging from
$24 to $120. This type is pictured in Fig.
11. Some of these, in the smaller sizes, may
be bought without furnaces, and used on the
top of the kitchen stove, as Fig. 7. The cost
is from $16 upwards.

AIR-BLAST — ELECTRIC FAN

The use of an electric fan is an effective
means of Drying. Fig. 15 shows how this
household article is used. A motor fan run
by kerosene or alcohol .'•erves the same pur-
pose. Sliced vegetables or fruits are placed
on tray ; and the fan placed close to one end
of the box holding the trays, with the current

HOME DRYING MANUAL

Fi<;. 11. Commercial drier
with furnace.

directed along the trays, lengthwise. Insects
must be kept out by the use of cheesecloth
or similar material. Drying by this proc-
ess may be done
in twenty-four
hours or less.
With sliced string
beans and shred-
ded sweet pota-
toes a few hours
are sufficient, if
the air is dry. Re-
arrange the trays
after a few hours,
as the drying
will be more
rapid nearest the
fan.

As artificial
heat is not used
in fan drying it
is important to blanch or steam the vege-
tables for the full specified time. It is also
necessary that all fan-dried products be
heated in an oven to 180° F. for 10 or 15
minutes before storing.

DETAILS OF DRYING

As a general rule vegetables or fruits,
for Drying, must be cut into slices or shreds,
with the skin removed. In using artificial
heat be careful to start at a comparatively
low temperature and gradually increase. De-
tails as to the proper scale of temperatures
for various vegetables and fruits are given in
the directions in this Manual and in the time-
table on page 28. To be able to gauge the
heat accurately a thermometer must be used.
An oven thermometer may be bought at slight
cost. If the thermometer is placed in a glass
of salad oil the true temperature of the oven
may be obtained. •

Fig. 12. Simple tray drier made at home.

In the detailed instructions on pa<j,es 25, 26, 27
and 28, the temperatures used are Fahrenheit.
The temperatures indicated are for Drying by
artificial heat.

The actual time required for Drying can-
not be given, and the person in charge must

exercise judgment on this point. A little
experience will make it easy to determine
when products are sufficiently dried. When
first taken from the Drier vegetables should be
rather brittle, and fruits rather leathery and
pliable. One method of determining whether
fruit is dry enough is to squeeze a handful,
if the fruit separates when the hand is opened,
it is dry enough. Another way is to press a

Electric range, useful for drying.

single piece; if no moisture comes to the sur-
face the piece is sufficiently dry. Berries are
dry enough if they stick to the hand but do
not crush when squeezed.

PREPARING MATERIAL FOR DRYING

A sharp kitchen knife will serve every
purpose in slicing and cutting vegetables
and fruits for Drying if no other device is
at hand. The thickness of the slices should
be from an eighth to a quarter of an inch.
Whether sliced or cut into strips the pieces
should be small so as to dry quickly. They
should not, however, be so small as to make
them hard to handle or to keep them from
being used to advantage in preparing dishes
for the table such as would be prepared from
fresh products.

Food choppers, crout slicers or rotary
sheers may be used
to prepare food for
drying.

Vegetables and
fruits for Drying
should be fresh,
mature and in prime
condition for eating.
As a general rule
vegetables will dry
better if cut into
small pieces with the
skins removed.
Berries arc dried
whole. Apples, Fig. 14. Motor-fan, run
, : bv kerosene nr alcohol.

quinces, peaches ami

pears dry better if cut into rings or quarters.
Cleanliness is imperative. Knives and slicing

DRY ALL FOOD THAT CAN BE DRIED

2.1

devices must be carefully cleansed before and
after use. A knife that is not bright and
clean will discolor the product on which it
is used and this should be avoided.

BLANCHING

Blanching is desirable for successful

vegetable Drying,
thorough cleansing,

Blanching gives more
removes objectionable

Fig. IS. Series of. trays enclosed in wall-board
box, for use with electric fan.

odors and flavors, kills protoplasm and
softens and loosens the fiber, allowing quicker
and more uniform evaporation of the mois-
ture, stops destructive chemical changes,
and gives better color. It is done by placing
the vegetables in a piece of cheesecloth, a
wire basket or other porous container and
plunging them into boiling water. A more
desirable way is to blanch in steam. For
small quantities a pail or deep kettle is ser-
viceable. A false bottom raised an inch or
more is necessary. Upon this rests a wire
basket or cheesecloth filled with the prepared
vegetables. The water should be just below
the false bottom and be boiling vigorously
when the products are put in. Cover with a
tight-fitting cover. Keep the water boiling
during the blanching period. For larger

Fig. 16. Meat chopper for preparing vegetables.

quantities a wash-boiler partially filled with
water is convenient. Bricks set on end or a
wooden frame raised a few inches above
the water make good supports for the con-
tainers.

Do not continue blanching longer than the
prescribed time as some of the valuable
constitutents will dissolve out, the color will
be destroyed and the starch will be partially
cooked to a paste.

The time required is short and varies with
different vegetables. For the proper time
in each case consult the directions given for
Drying on pages 25, 26, 27 and 28 and the
time-table on page 28.

After blanching, drain to remove moisture
and arrange on trays.

DANGER FROM INSECTS

In addition to exercising great care to
protect vegetables and fruits from insects
during the Drying process, precautions should
be taken with the finished product to prevent
the hatching of eggs that may have been
deposited. One measure that is useful is to
subject the dried material to a heat of 180°
F. for from 5 to 10 minutes. By the applica-
tion of this heat the eggs will be killed. Be
careful not to apply heat long enough to
damage the product. Store as soon as re-
moved from the oven.

"CONDITION" BEFORE STORING

The word "conditioning" as used in con-
nection with drying vegetables and fruits
simply means "thorough drying." It indicates
the after treatment of products on their
removal from the drying trays.

Put the dried products in bins, boxes, or,
if the quantity
issmall,inbowls.
Once a day for
a period of ten
days to two
weeks, stir thor-
oughly or pour
from one box to
another. The
containers
should be in a clean, dry room, and pro-
tected from light and insects. Shutters and
screens at the window are desirable. Other-
wise protect the dried food by spreading
clean cloths over it. If any part of the
material is found to be moist, after this pro-
cess, return it to the drier for a short time.
When for several days no change in Jthe
moisture content has been noticed, and
therefore no extra drying has been necessary,
the products are ready to be stored.

Properly conditioned products can be stored
without danger of spoiling, because spores and
fungi cannot begin growth if there is uniform
freedom from moisture on the surface.

PRACTICALLY ALL DRIED PROD-
UCTS SHOULD BE CONDITIONED.

Fig. 17. Croat sliccr.

HOME DRYING MANUAL

Fig. 18. Vegetable and fruit
sliccr.

STORAGE FOR DRIED PRODUCTS

Of importance equal to proper Drying is
the proper packing and storage of the finished
product. With the scarcity of tins and the
high prices of glass jars it is recommended
that other containers be used. Those easily
available are baking-powder cans and similar
covered tins, pasteboard boxes having tight-
fitting covers, strong paper bags, and patented

paraffin paper
boxes, which
may be bought
in quantities at
comparatively
low cost.

A paraffin con-
t a i n e r of the
type used by
oyster dealers
for the delivery
of oysters will be
found inexpen-
sive and easily handled. If using this, or a
baking-powder can or similar container, after
filling adjust the cover closely. For storage
on a larger scale use closely built wooden
boxes with well-fitted lids. Line each box
with paraffin paper in several layers. The
paper should cover the top of the contents.

It is essential that the container should
exclude light and insects but it should not be
air-tight. Products stored in air-tight con-
tainers suffer damage through moisture which
escapes from the product and condenses in
the package.

If a paper bag is used, the top should be
twisted, doubled over and tied with a string.
Another good precau-
tion is to store bags
within an ordinary
lard pail or can or
other tin vessel hav-
ing a fairly close-fit-
ting cover.

The products
should be stored in
a warm, dry place,
well ventilated and
protected from rats,
mice and insects. An
attic or upstairs-
room which is warmed
by pipes or flues pass-
ing through makes a
very satisfactory
place. Shelves near
a furnace also make a suitable storage place.
In sections where the air is very moist,
especial care must be used. The containers
should be opened occasionally and if any
moisture has been taken up the contents
should be placed in the oven until dry.

Fig. 19. Slicing corn.

It is good practice to use small containers
so that it may not be necessary to leave the
contents exposed long after opening before use.

For convenience label all packages.

Before storing products prepared by sun
drying, artificial heat must be applied to
destroy possible insect eggs. To do this place
the products in the oven, spread in thin

Fig. 20. Arranging vegetables or fruits on trays.

layers, and allow them to remain until the
temperature reaches 180° F. as indicated by
a thermometer inside partially open oven.

WINTER USE OF PRODUCTS

In preparing dried vegetables and fruits
for use the first process is to restore the
water which has been dried out of them.
All dried foods require soaking. After soak-
ing the dried products will have a better
flavor if cooked in a covered utensil at a low
temperature for a long time. Dried products
should be prepared and served as fresh prod-
ucts are prepared and served. They should
be cooked in the water in which they have
been soaked, as this utilizes all of the mineral
salts, which would otherwise be wasted.

There can be no definite rule for the amount
of water required for soaking dried products
when they are to be used, as the quantity of
water evaporated in the drying process varies
with different vegetables and fruits. As a
general rule from 3 to 4 cups of water will be
required for 1 cup of dried material.

In preparing for use, peas, beans, spinach
and like vegetables should be boiled in water
to which there has been added soda in the
proportion of x /i teaspoonful of soda to 1
quart of water. This improves the color.

In preparing to serve dried vegetables
season them carefully. For this purpose
celery, mustard, onion, cheese and nutmeg
give desirable flavoring, according to taste.

From 3 to 4 quarts of vegetable soup may
be made from 4 oz. of dried soup vegetables.

DRY ALL FOOD THAT CAN BE DRIED

DIRECTIONS FOR VEGETABLE DRYING

Potatoes

Wash well, and pare very thinly. If a
rotary peeler is used, the potatoes should be
graded for size, and those of similar size
pared in groups. The eyes will have to be
removed by hand. Cut into slices
% 6 to % inch thick. Blanch in
steam 1 to 3 minutes; or in boil-
ing water 2 to 3 minutes. The
water should boil vigorously
enough to keep the pieces sepa-
rated and in motion. Drain and
place on drying trays in one-inch
layers, then dry at once. The
blanching should be just long
enough to prevent darkening while
the potatoes are drying. Start
drying at a temperature of 125°F.
and raise gradually to 145° to
150° F. toward the end of the dry-
ing period. When dry enough,
the pieces of potato will be free
from opaque, spongy white places,
and will rattle when stirred. Re-
move from drier, condition and
store.

Cauliflower

After cleaning, divide into small pieces.
The head may be cut by a vegetable sheer,
if preferred. Blanch 6 minutes in steam or
4 minutes in boiling water. Spread in thin

Beets, Carrots and Parsnips

Wash well, scrape off skin, and
cut into slices of a uniform thick-'
ness — jU to % inch. Blanch 2
minutes in steam or boiling water. Drain
well, spread on drying trays, and dry at
an initial temperature of 120° F. and not
exceeding 145° F. during the entire drying
period. These products are sufficiently dry
when the pieces break if an effort is made to
bend them, and when no moisture shows if
they are pressed between the fingers.

Cabbage

Take heads which are well developed.
Remove all loose outside leaves and central
stalk. Shred or cut into strips a few inches
long. Blanch in steam 3 minutes, or in
boiling water 4 minutes. Use a wire basket,
fill not more than 6 to 8 inches deep; and
stir well during the process. When drying,
spread in layers not over 1 inch deep, and
stir frequently until the product is dry enough
not to stick together in close masses. Begin
drying at 115° to 125° F. and when the cab-
bage is nearly dry, raise the temperature not
to exceed 135° F. Remove from drier when no
moisture can be squeezed out of thicker pieces
by strong pressure between the fingers.

Fig. 21. Preparing dried products for storing.

layers on drying trays. Start at a tempera-
ture of 120° F. and gradually increase to
130° F. Although turning dark while drying,
cauliflower will regain part of original color
in soaking and cooking. The drying is com-
plete when strong pressure between the fingers
does not squeeze out moisture from the
thicker pieces.

Celery

After washing, carefully cut into even-
length pieces — ^ inch or 1 inch is a good
measure. Blanch 3 minutes in steam or 2
minutes in boiling water. Drain well, and
spread on drying trays in ^ inch layers.
Dry at 135° F., stirring occasionally.

Garden Peas
If the pods are dusty, wash well before
shelling. Garden peas with non-edible pod
are taken when of size suitable for table use.
Blanch 3 to 5 minutes according to size, then
drain and spread on drying trays. A depth
of $/i to 1 inch is practicable, but single
layers will dry quicker. Start the drying at

FIRE PREVENTION

In home drying care should be taken that danger from fire does not result. Driers
made wholly or partly of wood should not be exposed to heat in such way that the
woodwork might catch fire if accidentally overheated or left alone too long. DO NOT
USE WOOD ON TOP OF A STOVE.

HOME DRYING MANUAL

a temperature of 115° to 120° F., raising it
gradually to 140° F. Stir occasionally.
When sufficiently dry, peas will show no
moisture near the center when split open.

For use in soups or puree, shell mature
peas, pass them through a meat grinder,
spread the pulp on trays and dry.

Spinach

Select plants which are well grown. Re-
move roots and wash well. Steam 2 minutes.
Spread on tray and dry at a constant tem-
perature of 130° F. Remove from drier
before the leaves break when handled.

Green String Beans

Select only such beans as are in perfect
condition for table use. Wash carefully and
string. If full grown they should be slit
lengthwise or cut — not snapped — into pieces
X to 1 inch long. Blanch 5 to 8 minutes
according to age. To set the color of nearly
grown beans add 2 level tablespoonfuls of
baking soda to every gallon of boiling water.
Drain well after blanching and spread in thin
layers on drying trays. Begin the drying at a
temperature of 130° F. and gradually raise
it to 140° or 145° F. Drying is complete
when no moisture can be pressed from
freshly broken pieces.

Lima Beans

Choose mature beans. Shell and blanch 3
minutes in boiling water, keeping the beans
well stirred by the motion of the rapidly
bubbling water. Drain to remove surface
moisture. Spread in thin layers on drying
trays, and stir occasionally during the drying
process. Start drying at 120° to 130° F. and
raise this temperature gradually to 150° F.

Okra

After washing, blanch young tender pods
2 to 3 minutes in boiling water or steam.
Allow 2 minutes for older pods, which should
be cut into halves or quarters. Dry the
younger pods whole. Spread on trays in
single layers and start drying at a temperature
of 115° F. to 120° F. Gradually raise this to
135° F.

Okra may also be dried by being strung on
a string and hung over the stove. This
should not be done except with young and
tender pods. Heat in oven before storing.

Onions

Peel and cut into yi to }i inch slices. A
rotary' slicer is convenient for this. Blanch-
ing is not needed. Spread in thin layers, on
drying trays and dry at a uniform tempera-
ture of 140° F. Stir occasionally when the
process is three-fourths done to prevent
pieces scorching. Remove promptly from
drier when pieces break on bending.

Pumpkin and Squash (Summer and Winter)

Pare, remove seeds and spongy portions.
Cut into yi inch pieces. Blanch 3 to 6 min-

utes, or until the pieces are semi-transparent.
Spread on trays. Start drying at a tem-
perature of 135° F. and raise this slowly to
160° F. These products will be pliable and
leathery when dried enough, and show no
moisture when cut.

The strips may be hung on strings and
dried in the kitchen above the stove.

Shell Beans and Peas

Beans of different kinds, after maturing
and drying on the vines, and being shelled,
should be heated to 165° to 180° F. for 10 to
15 minutes to destroy any insect eggs which
may be in them. This may be done in an
oven. These heated beans cannot be used
for planting, because they are devitalized and
will not grow. Store in a dry place in bags.

Mature lima beans need only to be shelled
and stored in bags. Cow peas or any field
pea can be treated in the same way.

Sweet Potatoes

Wash, pare and slice, blanch 6 to 8 minutes
and spread on drying trays. Dry until
brittle, starting at a temperature of 145°
to 150° F. and gradually raising it to 155°
to 165° F., when the drying is nearly done.
Remove from drier when pieces are brittle and
break under pressure.

Tomatoes

Select fruit which is firm and well ripened.
Blanch 1 or 2 minutes, or long enough to
loosen the skins. When cool enough to
handle, peel, and cut into slices i-i to yi inch
thick. Spread in single layers on drying
trays, placing cheesecloth or other thin open-
mesh fabric over the tray bottoms if made of
wire. Start drying at a temperature of 120°
F. and raise it gradually to 140° F. When
dry enough the tomatoes will break when
bent, on conditioning they will become some-
what pliable.

Turnips

Turnips for drying should be in prime
condition and free from pithiness. Prepare
as directed for potatoes. Blanch 1 to 2
minutes, drain and spread on drying trays.
The drying temperature is 135° to 140° F.
at the beginning, gradually raised to 160° to
165° F. When dry enough the pieces will
rattle when stirred.

Wax Beans

These are dried in the same manner as lima
beans.

Soup Mixtures

Vegetables for soup mixtures are prepared
and dried separately. These are mixed as
desired.

Sweet Corn

Select ears that are at the milk stage, prime
for table use and freshly gathered. Blanch
on cob in boiling water for 8 to 12 minutes to

DRY ALL FOOD THAT CAN BE DRIED

set milk. Drain thoroughly, and with a
sharp knife cut off in layers or cut off half
the kernel and scrape off the remainder,
taking care not to include the chaff. Start

at temperature of 130° F. and raise gradually
to 140°, stirring frequently.

Corn is dry when it is hard and semi-
transparent.

DIRECTIONS FOR FRUIT DRYING

Fruits may be dried in the sun until the
surf act' begins to wrinkle, then finished in
the drier. With stone fruits, such as peaches,
plums, apricots and cherries, none but fruits
that are fresh, ripe and in perfect condition
should be used. With apples, pears and
quinces, effective thrift calls for using the
sound portions of fruit that may be partially
wormy or imperfect. When properly dried,
fruits should be entirely free from moisture
when pressed between the fingers on removal
from drier and should be leathery and pliable.

Sulphuring Fruits

Apples, pears, peaches and apricots are
subject to chemical changes as soon as the skin
is removed or the flesh exposed to the air.
To stop these changes and so preserve the
natural appearance, color and flavor, it is
necessary, before drying, to sulphur these
fruits, as they can not be blanched. Blanch-
ing causes loss of sugars in the blanching
process and dripping of the juice occurs when
blanched fruits are subjected to the heat of
the drier. Sulphuring does not affect the
food value of the fruits and is not injurious to
persons using them.

Provide a box large enough to enclose a
stack of trays. This may be a packing box
or a frame covered with canvas, building paper
or wall-board. Stack the filled trays on
bricks or blocks of wood which will hold the
bottom tray several inches above the ground.
The trays should be separated from each other
by blocks of wood. Beneath this stack place
one or two sticks of sulphur in an old sauce-
pan, shovel or other holder. Set fire to this
sulphur by using coals or lighted shavings and
invert the box to cover trays and reach to the
ground. Add sulphur as needed during the
time specified in the directions. The time
varies with various fruits and is given in
special directions on pages 11 and 28.

Apples and Pears

Pare, core and slice, dropping slices into
cold water containing eight level teaspoonfuls
of salt to the gallon, if a light-colored product
is desired. Leaving them for a short time in
salt water will prevent discoloration. (If
preferred, core the whole fruit, after peeling,
and slice into rings, dipping these for a
minute or two into cold salted water as
described above.)

To sulphur spread in trays of wire 1 to \}4
inches deep. Put each tray as soon as filled

into the sulphuring box for 20 to 30 minutes.
When the product feels moist on the surface
and shows a lightened color, the sulphuring is
complete.

Begin drying at 130° F. and raise this
gradually to 175° F. Stir or rearrange fruit
occasionally to insure even drying. The
fruit is dry when a handful of slices is pressed
and separate when released, leaving no
moisture on the hand.

Apricots

Select ripe fruit before it drops from the
tree. Remove pits by cutting fruit open with
a sharp knife. Apricots are usually dried
with the skins on. Arrange the halves on
trays with pit cavity uppermost, and dry.
If desired, they may be sulphured before dry-
ing — the time IK to 2 hours, or until liquid
collects in the stone cavity.

Start drying at a temperature of 130° to
145° F. and raise it gradually to 165° F.
Remove from the drier when pliable and
leathery.

Berries

Dry as soon as possible after picking.
Spread in thin layers and put each tray as
soon as filled into the drier. It may be
necessary to spread cheesecloth over wire
mesh bottoms of trays to keep berries from
falling through.

It is not advisable to dry such fruits as red
raspberries, currants and strawberries, unless
no other conservative methods are con-
venient.

Start the drying at a temperature of 135°
to 145° F. and raise it gradually toward the
end of the drying process to 150° to 155° F.
Properly dried berries rattle somewhat when
stirred and show no moisture when pressed.

Cherries

Pick over well and wash. Remove surface
moisture by draining. Spread unpitted in
thin layers.

Start drying at a temperature not above
120° F. and raise gradually to 150° F. Prop-
erly dried cherries are leathery.

Figs
Select ripe figs and pick over thoroughly.
Wash, drain well and spread in single layers
on drying trays. If dried in the sun, turn
daily, protect from insects by glass or netting,
and bring indoors at night. When applying
artificial heat, start drying at a temperature
of 120° F. and raise this gradually to 140° F.
When nearly dry, immerse figs for 2 or 3
minutes in boiling brine {% pound salt to
every 3 quarts water, or 1 pound to 3 gallons.)
Drain, and finish the drying.

HOME DRYING MANUAL

Peaches

Select fruit which is uniformly and fully
ripe. Cut open with a sharp knife and re-
move the pits. Peaches are not usually pared,
as the juice is lost by dripping if this is done.
To sulphur arrange in single layers on trays
with the pit surface up. Sulphuring will take
from 1-2 hours and is complete when the
juice collects in the pit. Care must be taken
when transferring trays to drier to prevent
loss of juice.

Start drying at a temperature of 130° to
145° F. and raise it gradually to 165° F. when
the process is nearly completed.

Properly dried peaches are pliable and
leathery.

Plums

Select fruit which is ripe. Remove pits by
cutting fruit open with a sharp knife. Ar-
range halves on trays in single layer with pit
cavity uppermost.

Treat with sulphur fumes 20 to 25 minutes.
When liquid collects in the pit cavity the

plums are sulphured enough, and are ready
to dry. Start drying at a temperature of
130° to 145° F. When the surface begins to
wrinkle increase slowly to 175° F.

Properly dried plums are leathery and
pliable.

Prunes

Prunes which are fully ripe and have fallen
from the trees are best for drying. Grade and
dip into boiling lye for 16 to 20 seconds.
Allow 1 oz. lye to 2 gallons water. When
dipped long enough there will be a slight in-
dication of cracking of the skin near the stem
end, but the skin will not be broken. Too
strong lye or too long a dip will cause the
skin to split and peel off.

Rinse thoroughly in cold water and then
spread on drying trays in single layers. Start
drying at 130° F. and when the surface be-
gins to wrinkle, raise the temperature very
gradually to 175° F. Properly dried prunes
show no moisture when cut or when pressed
between the fingers.

TABLE FOR BLANCHING AND DRYING

The following table shows blanching time for vegetables and the temperatures to be used
in drying by artificial heat.

Vegetables

Blanching
Time

Temperature

[TiiSirenlieit) '

Minutes

Beets

Cabbage

Carrots

Cauliflower

Celery

Figs

Garden peas

Green string beans

Lima beans

Okra

Onions

Parsnips

Potatoes

Prunes

Pumpkin and Winter pquash

Spinach

Summer squash

Sweet corn

Sweet potatoes

Tomatoes

Turnips

Wax beans

3 to

4 to

2 to

3 to

5 to

2
2 to

3 to 6

2
3 to 6
8 to 12
6 to 8

\li
1 to 2

Apples. .
Apricots .
Berries. .
Cherries .
Peaches.
Pears. . .
Plums. . .

Fruits

Degrees
120 to 145
115 to 135
120 to 145
120 to 130
135
120 to 140
115 to 140
130 to 145

150
115 to 135

140
120 to 145
125 to 150
130 to 175
135 to 160

130
135 to 160
130 to 140
145 to 165
120 to 140
135 to 165

150

130 to 175
130 to 165
130 to 155
120 to 150
130 to 165
130 to 175
130 to 165

The exact time for Drying cannot be given. Individual judgment must be used following the
directions in " Details of Drying," on page 22, and the directions on pages 25, 26, 27 and 28.

DRY ALL FOOD THAT CAN BE DRIED

FERMENTATION AND SALTING

The use of brine in preparing vegetables
for winter use has much to commend it to the
household. The fermentation method is in
general use in Europe, and is becoming better
known in this country as a
means of making sour-crout
and other food products
which do not require the
containers used for canning.
No cooking is required by
this process. Salt brine is
the one requirement. The
product may be kept in any
container that is not made
of metal and is water-tight.
The vital factor in preserv-
ing the material is the lactic
acid which develops in fer-
mentation. An important
feature is that vegetables
thus prepared may be served
as they are or they may be freshened by
soaking in clear water and cooked as fresh
vegetables.

Sour-crout

The outside leaves of the cabbage should be
removed, the core cut crosswise several times
and shredded very finely with the rest of the
cabbage. Either summer growth or fall
cabbage may be used. Immediately pack
into a barrel, keg or tub, which is perfectly
clean, or into an earthenware crock holding
four or five gallons. The smaller containers
are recommended for household use. While

packing dis-

as possible and apply a cloth and then a
glazed plate or a board cover which will go
inside the holder. If using a wooden cover
select wood free from pitch, such as basswood.

tribute salt
as uniformly
as possible,
using 1
pound of
salt to 40
pounds of
cabbage.
Sprinkle a
little salt in
the con-
tainer and
put in a lay-
er of 3 or 4
inches of
shredded
cabbage and
pack down
gently with a
wooden
utensil like a potato masher. Repeat

with salt, cabbage and packing until the
container is full or the shredded cabbage is
all used. Press the cabbage down as tightly

Fig. 23. Arrangement of cover on
crock containing fermented products.
Note the use of paraffin, board and
cloth.

Fig. 22. Articles used in fermenting vegetables.

On top of this cover place stones or other
weights (using flint or granite and avoiding
the use of limestone or sandstone). These
weights serve to force brine above cover.

Allow fermentation to proceed for 10 days
or two weeks, if the room is warm. In a
cellar or other cool place three to five weeks
may be required. Skim off the film which
forms when fermentation starts and repeat
this daily if necessary to keep this film
from becoming scum. When gas bubbles
cease to arise, if container is tapped, the
fermentation is complete. If there is scum it
should be removed. As a final step pour
melted paraffin over the brine until it forms a
layer from yi to yi inch thick to prevent the
formation of the scum which occurs if the
weather is warm or the storage place is not
well cooled. This is not necessary unless the
crout is to be kept a long time. The crout
may be used as soon as the bubbles cease to
rise. If scum forms and remains the crout
will spoil. Remove scum, wash cloth cover
and weights, pour off old brine and add new.
To avoid this extra trouble it is wise to can
the crout as soon as bubbles cease to rise
and fermentation is complete. (To can, fill
jars, adjust rubbers and partly seal. Steril-
ize 120 minutes in Hot-water Bath or 60
minutes in Steam Pressure Outfit at 5 to 10
pounds pressure.)

SALTING WITHOUT FERMENTATION

Preserving cabbage, string beans and greens
for winter use by salting is a method which has
long been used. To do this the vegetables
should be washed, drained and weighed. The
amount of salt needed will be one-fourth
of the weight of the vegetables. Kegs or

HOME DRYING MANUAL

crocks make satisfactory containers. Put a
layer of vegetables about an inch thick on the
bottom of the container. Cover this with
salt. Continue making alternate layers of
vegetables and salt until the container is
almost filled. The salt should be evenly
distributed so that it will not be necessary to
use more salt than the quantity required in
proportion to the vegetables used. Cover the
surface with a cloth and a board or glazed
plate. Place a weight on these and set aside
in a cool place. If sufficient liquor to cover
the vegetables has not been extracted by the
next day, pour in enough strong brine (1
pound of salt to 2 quarts of water) to cover
surface around the cover. The top layer of
vegetables should be kept under the brine to
prevent molding. There will be some bubbling
at first. As soon as this stops set the con-
tainer where it will not be disturbed until
ready for use. Seal by pouring very hot
paraffin on the surface.

THE USE OF BRINE

This method is used for cucumbers, string
beans, green tomatoes, beets, corn and peas,
as these vegetables do not contain enough
water for a good brine using only salt. Wash
and put in a crock or other container within
3 or 4 inches of the top. Pour over them a
brine made by adding to every 4 quarts of
water used yi pint of vinegar and J^ cup salt.
The amount of brine needed will be about yi
tlie volume of the material to be fermented.
When fermentation is complete the container
should be sealed as detailed for sour-crout.

To Ferment Cucumbers

Unless the cucumbers are from your own
garden wash them carefully to insure cleanli-
ness after indiscriminate handling. Pack
them in a keg, barrel or crock, leaving space
at the top for the cover. Cover them with a
brine made by adding to every 4 quarts of
water used J4 pint of vinegar and 3 4 cup of
salt. The amount of brine needed will be
one-half of the volume of the material to be
fermented. Place a wooden cover or glazed
plate on top of the contents and press it down
by weighting it with a stone or other weight,
to keep the cucumbers under the brine. Fer-
mentation will require from 8 to 10 days in

warm weather and from 2 to 4 weeks in cool
weather. It is complete when bubbles cease
to rise when the container is lightly tapped or
jarred. When this stage is reached remove
any scum which may have collected, pour hot
paraffin over the cover and around the weight
and store in a cool place.

Green Tomatoes
The process for green tomatoes is the same
as that for cucumbers.

Beets and String Beans
Remove the strings from beans. Beets
should be washed thoroughly and packed
whole. Spices may be used, as with cucum-
bers, but these may be omitted if the vege-
tables are to be freshened by soaking, when
they are to be used. The method is the
same as with cucumbers.

PREPARING FOR USE

To prepare salted vegetables for use, soak
in 3 or 4 times their volume of cold water to
draw out excess salt. One or two changes of
water will shorten this process. They
should then be drained and rinsed well, put in
cold water, brought slowly to a boil, and
cooked until tender. They may then be pre-
pared and served as fresh products are pre-
pared and served.

Fermented vegetables should be rinsed in
fresh water after removing from the container.
To retain the acid flavor do not soak in water
before cooking.

If cooked without soaking, fermented
dandelions, spinach, kale and other greens
will have flavor similar to that of the greens
in their fresh state.

Fermented corn should be. soaked several
hours, with three or four changes of water.
During the cooking also there should be one
change of water. The corn may then be
used in chowder, pudding, omelet, fritters or
waffles.

Salted string beans should be soaked to
remove the salt and then prepared and served
as fresh beans are prepared and served.
Fermented string beans may be cooked
without soaking and served as the fresh
beans are served. Young and tender string
beans may be eaten raw.

PICKLING VEGETABLES

Pickling is an important branch of home
preparedness for the winter months. Pickles
have lit tie food value, but they give a flavor to
a meal which is liked by many. They should
not be given to children.

In pickling, vegetables are usually soaked
overnight in a brine made of 1 cup of salt
and 1 quart of water. This brine removes t he-

water of the vegetable and so prevents
weakening of the vinegar. In the morning
the brine is drained off.

Alum should not lie used to make the
vegetables crisp, as it is harmful to the human
body. A firm product is obtained if the
vegetables are not cooked too long or at too
high a temperature.

DRY ALL FOOD THAT CAN BE DRIED

Spices, unless confined in a bag, give a dark
color to the pickles.

Enameled, agate or porcelain- lined kettles
should be used when cooking mixtures con-
taining vinegar.

Pickles put in crocks should be well covered
with vinegar to prevent molding.

Instructions for some of the most com-
monly used methods are given herewith.

Tomato Catsup

4 quarts ripe tomatoes, boil and strain.
Add 4 tablespoonfuls of salt.
2 cups of vinegar.

1 level teaspoonful each of cayenne pepper, cin-
namon, cloves, allspice, mustard and black pepper.

Boil rapidly until thick. Pour into hot
sterilized bottles. Put the corks in tightly
and apply hot paraffin to the tops with a
brush to make an airtight seal. All spices,
except cayenne pepper, should be enclosed in
cloth bag and removed when catsup is done.

Chili Sauce

2 dozen ripe tomatoes (dip in boiling water to peel).
6 peppers (3 to be hot).

3 onions.

2/5 cup of corn syrup.

2 tablespoonfuls of salt.

1 teaspoonful each of cloves, nutmeg and allspice.

1 quart of vinegar.

Simmer 1 hour. Pour into sterilized jars
or bottles and seal while hot.

Chow Chow

2 pints cucumbers. (1 pint to be small ones).

1 cauliflower soaked in salted water for one hour.

2 green peppers.

1 quart onions.

Chop the above in small pieces. Sprinkle
1 cup of salt over them and let stand all
night. Drain well in the morning.

The sauce for Chow Chow is made as
follows :

2 quarts vinegar.

% pound of mustard.

1 tablespoonful of turmeric.
*/5 cup of corn syrup.

K cup of flour.

Make a paste of the mustard, turmeric,
sugar, flour and a little vinegar. Stir this
into the warm vinegar and boil until thick.
Then add the vegetables and simmer for
% hour. Stir to prevent burning. Put in
cans while hot.

Cold Tomato Relish

8 quarts firm, ripe tomatoes; scald, cold-dip and then
chop in small pieces.

To the chopped tomato add :

2 cups chopped onion.
2 cups chopped celery.

2 cups corn syrup.

1 cup white mustard seed.
J'2 cup salt.

4 chopped peppers.

1 teaspoonful ground mace.
1 teaspoonful black pepper.
4 teaspoonfuls cinnamon.

3 pints vinegar.

Mix all together and pack in sterilized jars.

Corn Relish

1 small cabbage.

1 large onion.
6 ears of corn.

2 tablespoonfuls of salt.
2 tablespoonfuls of flour.
l}<s cups of corn syrup.

2 iiot peppers.

1 pint of vinegar.

\ x /i tablespoonfuls of mustard.

Steam corn 30 minutes. Cut from the cob
and add to the chopped cabbage, onion and
peppers. Mix the flour, sugar, mustard and
salt — add the vinegar. Add mixture to the
vegetables and simmer 30 minutes. Pour
into sterilized jars or bottles and seal while
hot.

Cucumber Pickles

Soak in brine made of 1 cup of salt to 2
quarts of water for a day and night. Remove
from brine, rinse in cold water and drain.
Cover with vinegar, add 1 tablespoonful
brown sugar, some stick cinnamon, and cloves
to every quart of vinegar used; bring to a boil
and pack in jars. For sweet pickles use 1 cup
of sugar to 1 quart of vinegar.

Dill Pickles

To make dill pickles follow the directions
for fermenting cucumbers, page 30, using
alternate layers of dill leaves, whole mixed
spices and cucumbers. The top layer should
be of beet or grape leaves an inch thick.

Green Tomato Pickle

Take 4 quarts of green tomatoes, 4 small
onions and 4 green peppers. Slice the
tomatoes and onions thin. Sprinkle over
them yi cup of salt and leave overnight in
crock or enameled vessel. The next morning
drain off the brine. Into a separate vessel
put 1 quart of vinegar, 1 level tablespoonful
each of black pepper, mustard seed, celery
seed, cloves, allspice and cinnamon and 1 cup
of corn syrup. Bring to a boil and then add
the prepared tomatoes, onions and peppers.
Let simmer for 20 minutes. Fill jars and
seal while hot.

Green Tomato Pickle

Wash and slice tomatoes. Soak in a brine
of yi cup of salt to 1 quart of water overnight.
Drain well. Put in a crock and cover with
vinegar to which have been added stick cinna-
mon and 1 cup of corn syrup for every quart
of vinegar used. Once a day for a week pour
off vinegar, heat to boiling and pour over
tomatoes again. \ Cover top of crock with a
cloth and put on cover. This cloth should
be frequently washed.

Mustard Pickles

2 quarts of green tomatoes.

1 cauliflower.

2 quarts of green peppers.
2 quarts of onions.

Wash, cut in small pieces and cover with
1 quart of water and ' 4 ' cup of salt. Let
stand 1 hour, bring to the boiling point and

HOME DRYING MANUAL

PROLONG THE SEASON

The season for home canning and drying does not end with summer or early autumn.
Many things may be canned or dried in October and November. Among these are
turnips, spinach, squash, pumpkin, carrots, parsnips, cabbage, celery, beets, late corn,
kale, chard, salsify and tomatoes.

drain. Mix }4 pound mustard, 1 cup of
flour, 4 cups of corn syrup, and vinegar to
make a thin paste. Add this paste to 2 quarts
of vinegar and cook until thick, stir constantly
to prevent burning. Add vegetables, boil
15 minutes and seal in jars.

Piccalilli

4 quarts of green tomatoes.
1 quart of onions.

1 hot red pepper.

2 cups of corn syrup.

1 2 cup of salt.

l~ l 2 ounces each of mustard seed, cloves and allspice.

2 cups of vinegar.

Simmer 1 hour. Put into a covered crock.

Pickled Onions

Peel, wash and put in brine, using 2 cups of
salt to 2 quarts water. Let stand 2 days, pour
off brine. Cover with fresh brine and let
stand 2 days longer. Remove from brine
wash and pack in jars, cover with hot vinegar
to which whole cloves, cinnamon and allspice
have been added.

Spiced Crab -Apples

Wash apples, stick 3 or 4 whole cloves in
each one and cover with vinegar to which

have been added stick cinnamon and 1% cups
corn syrup for every quart of vinegar used.
Cook slowly at a low temperature until apples
are heated through. These may be put in
jar or stone crocks.

Sweet Pickled Peaches

Wipe peaches and stick 3 or 4 whole cloves
in each one. Put in jars or crock and cover
with hot vinegar, allowing 3% cups of corn
syrup to each quart of vinegar used. Every
morning for a week pour off the vinegar, heat
to boiling and pour over peaches again. On
the last day seal jars or cover crock well.

Table Relish

Chop:

4 quarts of cabbage.

2 quarts of tomatoes, 1 quart to be green.

6 large onions.

2 hot peppers.

Add:

2 ounces of white mustard seed.

1 ounce of celery seed.
}/i cup of salt.

6 cups of corn syrup.

2 quarts of vinegar.

Simmer 1 hour. Pour into sterilized jars
or bottles and seal while hot.

This manual was prepared by the Commission's* experts and is based on their own
research and experience, supplemented by information procured from the United States
Department of Agriculture, Agricultural Colleges, Experiment Stations, and other sources.

The National War Garden Commission, wishing to do all within its power to aid the War
Industries Board in the very necessary economy in the use of paper, has limited the edition
of this book and asks those who receive it in quantity to make the most careful distribution
so that the book may reach the hands of none but those who will use it. IF THE INDIVID-
UAL RECIPIENT CAN NOT USE THIS BOOK IT IS URGED THAT IT BE HANDED TO
SOME ONE WHO WILL USE IT.

TABLE OF CONTENTS

CANNING Page

Advantages of Cold-pack Method 5

Arranging for canning 8

Blanching and cold-dipping 7

Botulism 14

Canning in Tin 14

Cold-pack Method in the South 3

Community canning 3

Containers 6

Equipment for Cold-pack Method 5

Fruit canning, directions 13

Grading vegetables and fruits 7

High Altitudes 5

Methods of Canning 4

Steps in Cold-pack Method 8

Tests for jars and rubbers 6, 7

Time-table for blanching and sterilizing 2

Vegetable canning, directions 10

DRYING

Artificial heat 20

Blanching 23

Community drying 19

DRYING (Continued) Page

Conditioning dried products 23

Details of drying 22

Electric fan 21

Fire prevention 25

Fruit drying, directions 27

Insects, protection from 23

Methods of drying 19

On top of or over stove or range 20

Oven drying 20

Preparing food material for drying 22

Storage of dried products 24

Sun drying 19

Time-table for drying 28

Vegetable drying, directions 25

Winter use of dried products 24

FERMENTATION AND SALTING 29

FRUIT BUTTERS 17

JELLY MAKING 16

PICKLING 30

SOUR-CROUT 29

UNITED STATES FOOD ADMINISTRATION

Mobile, Alabama.
September 6th, 1918
MR. P. S. RIDSDALE, Secretary,

National War Garden Commission,
Washington, D. C.

Dear Mr. Ridsdale:

I desire to tender my sincere thanks for the books which you have furnished
for distribution and use among the war gardeners of Mobile, and as encourage-
ment and assistance to others to take up this splendid work conducive not only
to increased supply of food products, but to the health and happiness of those
who wisely give Mother Earth the attention which just at this time she all the
more richly deserves.

It is needless for me to assure you chat the books have been extremely
helpful. I consider them the most complete and serviceable ever produced;
and excepting only the family Bible, the foundation of all ethics and morality as
well as the common law, these books are of more vital importance to every house-
holder, in fact, good citizens throughout the land, than most printed matter
obtainable.

Your books on canning and drying are likewise of inestimable value, and
your splendid co-operation in the common cause of increasing and conserving
the food supply in our present crisis meets with the heartiest appreciation.

Very sincerely,
(Signed) HENRY A. FORCHHEIMER,

Federal Food Administration Board.

UNITED STATES FOOD ADMINISTRATION

Davenport, Iowa.

September 5, 1918.
MR. P. S. RIDSDALE, Secretary,

National War Garden Commission,

Washington, D. c.

My dear Mr. Ridsdale:

We have found your publications of great value in our work in this State
and it gives me pleasure to thank you for your prompt and cordial compliance
with all of our requests.

Your book on War Vegetable Gardening and the one devoted to Canning and
Drying are filled with information of great value to the gardener and housewife.

It has been a source of great satisfaction to us to be able to distribute your
books in every County in Iowa and we. have used care to place them in the hands
of people who need them and who are constantly calling for just the information
contained in them.

We .feel that your co-operation has been of great importance.

Faithfully yours,

(Signed) M. L. PARKER,

State Merchant Representative,

Iowa Food Administration.

LIBRARY OF CONGRESS

After J. N. Darling, in New York Tribune.

NATIONAL WAR GARDEN COMMISSION

A Patriotic Organization Affiliated with the Conservation Department
of the American Forestry Association

WASHINGTON, D. C.

Charles Lathrop Pack, President.

Percival S. Ridsdale, Secretary.

Luther Burbank, Calif.
Dr. Charles W. Eliot, Mass.
Dr. Irving Fisher, Conn.
Fred H. Goff, Ohio
John Hays Hammond, Mass.
Fairfax Harrison, Va.
Hon. Myron T. Herrick, Ohio.
P. P. Claxton, U. S.

Norman C. McLoud, Associate Secretary.

Dr. John Grier Hibben, N. J.
Emerson McMillin, N. Y.
Charles Lathrop Pack, N. J.
A. W. Shaw, 111.

Mrs. John Dickinson Sherman, 111.
Capt. J. B. White, Mo.
Hon. James Wilson, Iowa.
Commissioner of Education.